I love cooking but I always love a quick and easy dinner. Especially these days trying to adjust to life with a toddler and a newborn I’m pretty tired most of the time or too busy to make a time consuming dinner.  I made this casserole last week and was happy how quick it was to put together and even more happy that it was so good!

I love wild rice. This was my first casserole I’ve made using wild rice in it and I just loved it.  Derek isn’t a big fan of rice but he loved it too. We will be making this again next week and many more times!

Wild Rice & Chicken Casserole

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Ingredients

• 1 box Long Grain and Wild Rice
• 1 can cream of mushroom soup
• 2 cups cooked chicken, cubed
• 1 1/2 cups frozen vegetables
• 1/2 cup milk
• 1 Tbsp. butter
• 1/2 onion, diced
• 1/2 stalk celery, diced
• salt
• pepper
• 1 cup grated Swiss cheese (or any type of cheese you have)

Instructions

1. Cook box of rice according to packaged directions.
2. In skillet, melt butter and sautee onion and celery over medium heat until softened, about 5 minutes. Once cooked, spoon rice into large bowl.
3. To the rice, add cream of mushroom soup, chicken, vegetables, milk, cooked onion and celery, and salt and pepper. Spread into a 2 qt. casserole dish. Top with cheese.
4. Cover with foil and warm thoroughly at 350 degrees for at least 30 minutes (and up to 45).

Recipe slightly adapted from Lauren’s Latest