Creamy Chicken and Wild Rice Casserole - Better Homes and Gardens Casserole Issue
1 6 oz package of long grain and wild rice mix
1 medium onion, chopped
1 celery stock, chopped
2 Tablespoons of butter
1 10.5 oz can chicken with wild rice or cream of chicken soup
1/2 cup sour cream
1/3 cup white wine or chicken broth
2 Tablespoons fresh basil or 1/2 teaspoon dried basil
2 cups shredded chicken
1/3 cup Parmesan cheese

Prepare rice according to package instructions.
Cook celery and onion in butter over medium heat until softened. Add soup, sour cream, stock/wine, and basil. Add prepared rice and cooked chicken.
Transfer into ungreased 2-quart casserole dish. Top with cheese and bake for 35 minutes at 350 degrees.

*I added a bit of ham because I was a 1/2 cup short on chicken. (2 cups is about 3 chicken breasts depending on their size.) I also added some panko to make the top more crispy.

Serve with green beans and croissants!