This is a hearty and delicious casserole that only requires fresh celery and sour cream (the other ingredients all come from your pantry!)
1 cup wild rice
1/2 cup chopped celery
1 carton (8 ounce size) sour cream
1 can cream of mushroom soup *
12 ounces canned chicken, drained **
Cook wild rice as directed on package adding the celery to the water half way through the cooking time. Drain well.
Combine the rice, sour cream, soup, and chicken and pour into a casserole dish. Bake, uncovered, for one hour at 350 degrees F.
* if you have fresh mushrooms, you can chop 1 cup and use cream of chicken soup
**in place of canned chicken substitute chopped, cooked chicken breast
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Pizza night is always a favorite, especially when you have great tasting pizza from some of the most popular restaurants.
reviews & comments
July 26, 2020
This was yummy! I only had a wild/brown/red rice blend on hand. Worked just fine. Did the mushrooms with the cream of chicken soup. For me, a one-bowl dinner. Start checking at around 30-40 minutes, as it could get dry.