I made this for "My Family Is Hungry" last week, I think the flavor is good but it's a little bland and the same texture. I'll try this recipe again but will add veggies to it next time - I think chopped broccoli, peppers, or peas would be good additions.
Macey wrote "tried Aunt Jill's chicken and wild rice casserole, and it was a warm, comforting dish that really hit the spot! The combination of tender shredded chicken, hearty wild rice, and a creamy sauce made for a filling and flavorful meal. Overall, it was a classic comfort meal that I'd definitely recommend- especially if you're looking for something hearty, and easy to reheat for leftovers." I said great review, and then Mickey wrote 'did you chat GPT that Macey?" LOL yep, she did 😂 which I thought was hilarious. Still, it's a good review that I agree with (other than adding a veg).
- 1 (6-oz.) package long grain and wild rice mix
- 1 medium onion, chopped (1/2 cup)
- 1 stalk celery, chopped (1/2 cup)
- 2 Tbsp. butter
- 1 (10.5 to 10.75 oz.) can condensed cream of chicken soup
- ½ cup sour cream
- ⅓ cup chicken broth
- 2 Tbsp. snipped fresh basil
- 2 cups shredded cooked chicken
- ⅓ cup finely-shredded Parmesan cheese
Prepare rice mix according to package directions. Meanwhile, preheat oven to 350 degrees F.
In a large skillet, cook onion and celery in hot butter over medium heat until tender.
Stir in soup, sour cream, chicken broth, and basil.
Stir in cooked rice and chicken.
Transfer mixture to an ungreased 2-quart baking dish.
Sprinkle with cheese.
Bake, uncovered, about 35 minutes or until heated through. Makes 4 servings.
Found here at bhg
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