• 1  6  ounce package 
    long grain and wild rice mix
  • 1   medium 
    onion, chopped (1/2 cup)
  • 1   stalk 
    celery, chopped (1/2 cup)
  • 2   tablespoons 
  • 1  10 1/2 - 10 3/4 ounce can 
    condensed chicken with white and wild rice soup or cream of chicken soup
  • 1/2  cup 
    sour cream
  • 1/3  cup 
    dry white wine or 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.
Meanwhile, preheat oven to 350 degrees F. 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.
Transfer mixture to an ungreased 2-quart baking dish. Sprinkle with cheese. Bake, uncovered, about 35 minutes or until heated through. Makes 4 servings.
Nutrition information
Per Serving: cal. (kcal) 468, Fat, total (g) 19, chol. (mg) 98, sat. fat (g) 9, carb. (g) 43, Monosaturated fat (g) 5, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 3, sugar (g) 3, pro. (g) 29, vit. A (IU) 971.8, vit. C (mg) 6.5, Thiamin (mg) 0.12, Riboflavin (mg) 0.29, Niacin (mg) 7.3, Pyridoxine (Vit. B6) (mg) 0.53, Folate (g) 24.19, Cobalamin (Vit. B12) (g) 0.43, sodium (mg) 1339, Potassium (mg) 453, calcium (mg) 151.45, iron (mg) 1.62, Percent Daily Values are based on a 2,000 calorie diet
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