Creamy Wild Rice and Chicken/Turkey Casserole

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 6 cups Wild rice, cooked
 3 cups Chicken or turkey, diced
 1 Can of Cream of Mushroom Soup
 8 oz Sour cream
 1 stick Butter
 3 Ribs of celery
 1 Medium onion, chopped
 ¼ cup Mushroom, sliced
 1 Cloves of garlic, minced
 1 tsp Salt
 ¼ tsp Pepper
1

Melt butter in large skillet.

2

Sauté mushrooms and vegetables until tender.

3

Stir in seasonings, sour cream and soup until combined.

4

Put wild rice and chicken (or turkey) in a greased 3 qt casserole dish or 9 x 13 pan. Pour vegetable/sour cream mixture over the top of rice and mix until combined.

5

Cover and bake in 350 degree oven for approximately 35 to 40 min. Uncover and bake another 15 min.

Ingredients

 6 cups Wild rice, cooked
 3 cups Chicken or turkey, diced
 1 Can of Cream of Mushroom Soup
 8 oz Sour cream
 1 stick Butter
 3 Ribs of celery
 1 Medium onion, chopped
 ¼ cup Mushroom, sliced
 1 Cloves of garlic, minced
 1 tsp Salt
 ¼ tsp Pepper

Directions

1

Melt butter in large skillet.

2

Sauté mushrooms and vegetables until tender.

3

Stir in seasonings, sour cream and soup until combined.

4

Put wild rice and chicken (or turkey) in a greased 3 qt casserole dish or 9 x 13 pan. Pour vegetable/sour cream mixture over the top of rice and mix until combined.

5

Cover and bake in 350 degree oven for approximately 35 to 40 min. Uncover and bake another 15 min.

Creamy Wild Rice and Chicken/Turkey Casserole
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