Submitted by: Sue Van T.
Sue says, “We could eat it every day and never get tired of it! Always a favorite.”
Ingredients:
1 (6.2 oz.) box fast cooking long grain and wild rice (Uncle Ben’s®)
1/4 C. butter
1 C. chopped onion
1 8 oz. package sliced baby bella mushrooms
1/2 C. chopped celery
3 Tbsp all-purpose flour
3/4 C. milk
1 can cream of mushroom soup
2 C. chopped cooked chicken
1/2 C. chopped roasted red pepper
1/4 tsp salt
1/4 tsp ground black pepper
1 C. shredded sharp cheddar cheese
Directions:
Cook rice according to package directions; set aside, and keep warm.
Preheat oven to 350°. Lightly grease a 2 1/2-quart casserole dish, or 6 individual serving dishes.
In a large skillet, melt butter over medium-high heat. Add onion, mushrooms, and celery; cook 5 to 7 minutes, stirring occasionally, or until tender. Add flour; cook 2 minutes, stirring constantly. Add milk, and cook, stirring frequently, until thickened, about 2 minutes. Remove from heat.
Stir in soup, chicken, red pepper, salt, pepper, and rice. Spoon into prepared baking dish; sprinkle evenly with cheese, and bake 30 minutes.
