6 ounce of prepared wild rice
1 medium onion, chopped
1 stalk of celery, chopped
2 T. butter
1 10 1/2 oz. can of cream of chicken soup
1/2 cup sour cream
1/3 cup chicken broth
2 cups shredded, cooked chicken
1/3 cup Parmesan cheese
Cook onion and celery in butter. Stir in remaining ingredients. Top with the Parmesan cheese. Pour into an ungreased 2-quart casserole.
Bake at 350 for 35 minutes.
I just made this recipe, and it was very good and easy. I even made it gluten free by making my own condensed soup, using cornstarch.
Cindy is married to Gary and have two married children and five grandchildren. Both Cindy and her husband were teachers and this past year Cindy taught Home Economics at the church’s Christian school.
Being blessed with many interests and abilities, she enjoys cooking, baking and trying new recipes, as well as canning and food preservation.
She loves fresh fruits and vegetables from her garden. Birds, butterflies and flower gardens are a favorite attraction her and Gary enjoy.