This creamy wild rice and chicken casserole is a comforting dish packed with flavors and perfect for family gatherings. Like any legit midwestern hot dish, it's made with condensed canned soup.
90 minutes, 8 Servings
| 3 Tbsp | Butter |
| 1 cup | Celery, diced |
| 1 cup | Onion, diced |
| 1 ½ cups | Cooked wild rice |
| 8 oz | Fresh mushrooms |
| 8 oz | Chicken breast, cut into ½" pieces |
| 3 cans | Cream of mushroom soup |
| 1 ¼ cups | Milk |
| to taste | Salt |
| to taste | Pepper |
| 1. Preheat oven to 350°F. |
| 2. Sauté mushrooms (8 oz), celery (1 cup), and onion (1 cup) in butter (3 Tbsp) until onion is transparent. |
| 3. Combine cooked wild rice (1 ½ cups), chicken (8 oz), cream of mushroom soup (3 cans), and milk (1 ¼ cups) in a bowl. |
| 4. Add sautéed vegetables to the bowl mixture. |
| 5. Place mixture in a buttered baking dish (13x9 or similar). |
| 6. Bake for one hour. |
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