Wild Rice & Chicken Casserole

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
Recipe slightly adapted from Lauren's Latest
yield: 4 servings

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)

Directions:
Cook box of rice according to packaged directions. In skillet, melt butter and sautee onion and celery over medium heat until softened, about 5 minutes. Once cooked, spoon rice into large bowl. 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. Cover with foil and warm thoroughly at 350 degrees for at least 30 minutes (and up to 45).