Chicken and Wild Rice Casserole

Name: Chicken and Wild Rice Casserole
Cuisine: American
Ingredients: 3 cup Shredded cooked chicken; 2 box Long grain and wild rice mix (6.2oz each); 3/4 cup Chopped carrots; 1 1/2 tsp Chopped fresh thyme leaves; 1/2 cup Milk; 2 tbsp Butter; 1 packages (8oz) pre-chopped onion, celery and bell pepper mix; 1/3 cup Chicken broth; 2 can Cream of mushroom; 1/3 cup Shredded Parmesan cheese

Sheena Rae Beierman @cook_3831595

Lake Saint Louis, Missouri

Chicken and Wild Rice Casserole

Sheena Rae Beierman @cook_3831595

Lake Saint Louis, Missouri

Saved

Ingredients

3 cupShredded cooked chicken
2 boxLong grain and wild rice mix (6.2oz each)
3/4 cupChopped carrots
1 1/2 tspChopped fresh thyme leaves
1/2 cupMilk
2 tbspButter
1 packages(8oz) pre-chopped onion, celery and bell pepper mix
1/3 cupChicken broth
2 canCream of mushroom
1/3 cupShredded Parmesan cheese

Saved

Steps

1

Prepare rice according to packaging.
2

Cook and shred chicken.
3

Heat oven to 350°F. In 12 inch skillet, melt butter over medium heat. Add onions mix and carrots; cook 10 minutes, or until tender.
4

Stir in soup, sour cream, broth and thyme. Stir in cooked rice and chicken.
5

Transfer mixture to an ungreased 2-quart baking dish. Sprinkle with cheese. Bake, uncovered, about 35 minutes or until heated through. Makes 4 servings.