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Ingredients
1 (6 ounce) Package long grain and wild rice mix
1/2 Small onion, chopped
1 1/2 Tablespoons melted butter, divided
1 Cup cooked chicken, chopped
1/2 (10 ounce) Box frozen chopped broccoli, thawed
1 (10 1/4 ounce) Can cream of chicken soup
4 ounces sour cream
2 Ounces cheddar cheese, shredded
1/8 Cup lemon juice
3/8 Teaspoon salt
1 Cup crushed cornflake cereal
Instructions
Reserve seasoning packets from wild rice mix for another use. Prepare rice according to package directions. Saut� chopped onion in a Dutch oven in 1 tablespoon melted butter of medium high heat for 8 minutes or until onion is tender.
Add rice, chicken and next 6 ingredients to Dutch oven. Stir until blended, spoon into a lightly greased 13 x 9" baking dish or disposable aluminum pan.
Toss together cornflakes and remaining 2 T. melted butter. Sprinkle cornflake mixture evenly over casserole. Bake, covered with foil at 350F for 30 minutes. Remove foil and bake 8 more minutes or until golden and bubbly.
Note: Unbaked casserole may be frozen up to 1 month. Thaw in refrigerator 24 hours. Bake, covered with foil, at 350F for 45 minutes. Remove foil; bake 15 minutes more or until thoroughly heated.