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Mushrom Chicken and Wild Rice Casserole
Cheesy with Wonderful Mushroom Flavor!
2 6.2oz. packages fast-cooking long-grain and wild rice mix
1/4 cup butter or margarine
2 medium onions, chopped
4 celery ribs, chopped
2 7oz. cans mushrooms, optional
5 cups chopped cooked chicken
4 cups or 16oz. shredded cheddar cheese, divided
2 cans cream of mushroom soup, undiluted
1 16oz. sour cream - I use low fat
1 cup milk
1/2 tsp. salt
1/2 tsp. pepper

 

Prepare rice mix according to package directions, set aside.

Melt butter in a large skillet over medium heat; add onions and celery.

Saute 10 minutes or until tender.

Stir in rice, chicken, 3 cups cheese, soup, mushrooms and remaining ingredients.

Spoon mixture into a lighly greased 15x10 inch baking dish or a 4-quart casserole.

Bake at 350 degrees F. for 30 minutes. Sprinke with remaining 1 cup cheese and bake 5 more minutes.

See more of Frannie's Fine Tradtional Recipes at:
http://www.goodcharacterpress.com/id12.html/

Preparation Time: 30 minutes Serves: 6-8
Recipe Origin: United States
Submitted by:
Francine Larson

United States
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