1 – 6oz package long grain and wild rice [i used uncle ben's]
1 - medium onion chopped (1/2 cup)
1-Celery stalk, chopped (1/2 cup)
2- tablespoons butter
1- 10.5oz can condensed chicken with white and wild rice soup, or cream of chicken soup
½- cup sour cream
1/3- cup dry white wine or chicken broth [I used chicken broth]
2 - tablespoons snipped fresh basil or ½ teaspoon dried basil
2 - cups shredded cooked chicken or turkey [I used .6lb ground turkey]
1/3 - cup finely shredded Parmesan cheese
1) Prepare rice mix according to package directions
2) Preheat oven to 350*
3) In a large skillet, cook onion and celery in hot butter over medium heat until tender. Stir in soup, sour cream, wine, and basil. Stir in cooked rice and chicken
4) Transfer mixture to an ungreased 2qt baking dish.
5) Sprinkle with cheese. Bake, uncovered about 35 minutes or until heated through.
-Makes 4 servings-
Per serving –
479 Calories, 20 G fat, 101 mg cholesterol, 1,559 mg sodium, 42g carbs, 2g fiber, 30 g protein.
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