Chicken and Wild Rice Casserole

By Kathy Johnson

Ingredients

• 1 (6.2-ounce) box fast-cooking long grain and wild rice
• 1/4 cup butter
• 1 cup chopped onion
• 1 (8-ounce) package sliced baby bella mushrooms
• 1/2 cup chopped celery
• 3 tablespoons all-purpose flour
• 3/4 cup milk
• 1 (10.75-ounce) can cream of mushroom soup
• 2 cups chopped cooked chicken
• 1/2 cup chopped roasted red pepper
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 cup shredded sharp Cheddar cheese

Details

Servings 6

Preparation

Step 1

1.Cook rice according to package directions; set aside, and keep warm.
2.Preheat oven to 350˚. Lightly grease a 2 1/2-quart casserole or 6 individual serving dishes.
3.In a large skillet, melt butter over medium-high heat. Add onion, mushrooms, and celery; cook 5 to 7 minutes, stirring occasionally, or until tender. Add flour; cook 2 minutes, stirring constantly. Add milk, and cook, stirring frequently, until thickened, about 2 minutes. Remove from heat.
4.Stir in soup, chicken, red pepper, salt, pepper, and rice. Spoon into prepared baking dish; sprinkle evenly with cheese, and bake 30 minutes.