Chicken, Portabello & Wild Rice Casserole Recipe

A delightful blend of flavors that create a party for your mouth.

Ingredients

1	6-ounce package long grain & wild
	rice mix, substitute chicken broth
	instead of water
1	medium onion diced, approx ½ cup
2	T chopped garlic
1	stalk celery chopped, approx ½ cup
2	T butter
1	10.5-ounce can condensed chicken & wild rice soup
½	cup sour cream
⅓	cup dry white wine
2	T snipped fresh basil
2	cups shredded or diced cooked turkey
	or chicken
3	cups sliced portabella mushrooms
⅓	cup shredded Parmesan cheese

Directions

Prepare wild rice according to directions, I use Far East, but substitute chicken broth instead of the water listed in the directions.

While cooking, preheat oven to 350* F.
In large skillet, cook onion, garlic, butter and celery until tender. Stir in balance of ingredients except rice and chicken or turkey, saute until mixed well.

Add rice and chicken or turkey, blend.

Transfer to ungreased 3 quart casserole dish, sprinkle shredded parmesan cheese on top. Bake, uncovered, for 3 minutes or until heated through.