Chicken and Wild Rice Casserole

Nothing says comfort food like chicken and rice!  This is another variation of the chicken and rice casserole, that was approved by 2 out of 3 children in the Mo'Betta household.

Chicken and Wild Rice Casserole adapted from BHG.com

• 1
  6 ounce package long grain and wild rice mix box Rice-a-Roni Wild Rice Mix
• 1
  medium onion, chopped (1/2 cup) *I used 1/4 cup
• 1
  stalk celery, chopped
• 2
  tablespoons butter olive oil
• 1
  10 1/2 - 10 3/4 ounce can condensed chicken with white and wild rice soup or cream of chicken soup or homemade cream of chicken soup
• 1/2
  cup sour cream plain yogurt
• 1/3
  cup dry white wine or chicken broth *I used chicken broth 
• 2
  tablespoons snipped fresh basil or 1/2 teaspoon dried basil, crushed
• 2
  cups shredded cooked chicken (or turkey)
• 1/3
  cup finely shredded Parmesan cheese

- Prepare rice mix according to package directions.

- Preheat oven to 350 degrees F. In a large skillet, cook onion and celery in hot butter olive oil over medium heat until tender.

-Stir in soup, sour cream yogurt, wine chicken broth, and basil. Stir in cooked rice and chicken.

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

I'm linking this up over at Life as Mom for the Ultimate Recipe Swap & Eat at Home