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Chicken, Cheese, and Rice Casserole
2 cups wild rice
1 medium onion, finely chopped
1/4 cup finely diced celery
1/2 cup butter
1 clove garlic, minced
1 rotisserie chicken, cut into pieces
2 cans (10.5 ounces each) cream of chicken soup, condensed
1 can milk
1 1/3 cups grated cheese, any kind
Preheat oven to 350 degrees.
Cook rice according to package directions. In a skillet over medium heat, cook onion and celery in butter until translucent. Add garlic and cook a few minutes more. Remove from heat and stir into cooked rice. Spread into a 9 x 13-inch pan.
Cover rice with a layer of chicken pieces. In a bowl, mix together soup and milk. Stir in cheese. Pour over chicken and rice, and bake 30 minutes until heated through. Makes 8 servings.