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.