WILD RICE CHICKEN CASSEROLE PRIMAVERA

Wild Rice Chicken Casserole Primavera image

Provided by Julie Bailey @julesbai

Number Of Ingredients 17

PREPARE THE RICE
1 cup(s) wild and long grain rice
1 1/2 cup(s) water or chicken broth
2 tablespoon(s) butter
1/2 cup(s) onion, chopped
ADDITIONAL INGREDIENTS
2 to 3 cup(s) cooked chicken, shredded
1 can(s) cream of mushroom soup (i use campbell's cream of shitake & cremini soup)
1/2 cup(s) mixed peas with carrots
1/2 cup(s) corn (frozen, fresh or canned)
1 can(s) green beans (14.5 ounces)
1 cup(s) mushrooms, chopped (we like ours chunky but sliced works fine)
1 cup(s) canned french fried onion rings
4 cup(s) shredded cheddar cheese, divided
1/2 teaspoon(s) ground black pepper
1/2 cup(s) chicken stock or water
salt & pepper to taste

Steps:

In medium pan, saute the onion in the butter, then add the rice and stir to coat rice with butter. Add 1-1/2 cups of the hot water, stir to mix well. Bring to a boil, stir once more, reduce heat to simmer and cover. Cook for 15-minutes and remove from heat.
In a large bowl, mix together all of the ingredients, except 2 cups of cheese and the French fried onion rings.
Spray a 4 to 6 quart casserole dish with cooking spray (I prefer butter flavored, but use what you like). Pour the rice and chicken mixture into the casserole dish and spread evenly.
Cover top with remaining 2 cups of cheese. Crumble the French fried onion rings on top of the cheese. Bake at 350-degrees for 35 to 40 minutes until hot and cheese is melted and golden. Store leftovers in the refrigerator.