Chicken & Wild Rice Casserole

• 1 (6 ounce) package long grain and wild rice blend
• 1 medium onion, chopped (I add a little more)
• 2 teaspoons celery salt
• 2 tablespoons butter
• 10 12 ounces cream of chicken soup
• 12 cup sour cream
• 13 cup white wine (I use the wine) or 13 cup chicken broth (I use the wine)
• 2 tablespoons fresh basil, Snipped (Use fresh, it tastes better)
• 2 cups cooked chicken, Chopped
• 13 cup parmesan cheese, Shredded

1. Cook rice as directed on package.
2. Pre heat oven to 350.
3. In a large skillet, cook onion & celery salt in hot butter over medium heat until tender.Stir in soup, sour cream, wine & Basil.
4. Stir in cooked rice & chicken.
5. Transfer all to an ungreased 2 qt casserole dish.
6. Sprinkle with Cheese.
7. Bake uncovered for about 35 minutes, I cook mine a little long until the cheese is lightly browned.

long grain, onion, celery salt, butter, cream of chicken soup, sour cream, white wine, fresh basil, chicken, parmesan cheese

Taken from www.food.com/recipe/chicken-wild-rice-casserole-420656 (may not work)