The thing I like about casseroles is that they are best eaten slowly, so that you can enjoy the whole of the dish while pondering each ingredient that went into its making. They also make great leftovers, so you can reheat them quickly and enjoy a hot, satisfying home-cooked meal even on the busiest of days. Casseroles also help rid your fridge of that last piece of yesterday’s chicken or that stalk of celery that is just about to lose any sense of rigidity and slither to the bottom of the vegetable crisper, never to be seen again in a solid state.
This particular casserole is one of my favorites. It’s just the right mix of savory and creamy, and is totally addicting.
2 cups cooked chicken, cubed
½ of a large red onion, roughly diced
3-4 stalks celery, roughly diced
2 Tbsp. butter
1 6 oz. package wild rice mix (I use Uncle Ben's)
1 10 ¾ can cream of celery soup
¾ cup sour cream
¾ cup grated parmesan cheese
Preheat oven to 350 F.
Cook rice mix according to package instructions.
Melt butter in a large skillet. Sauté onion and celery in the butter until slightly tender, about 5 minutes.
Butter a 9x13” baking dish.
Mix all ingredients except parmesan cheese in a large bowl. Pour mixture into prepared dish.
Bake for 30 minutes. Top with parmesan cheese and bake an additional 10 minutes, or until top is slightly browned and bubbly.
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