Creamy Chicken and Wild Rice Casserole

 

2/3

cup uncooked wild rice

1 2/3

cups water

2

tablespoons water

1

medium stalk celery, chopped (1/2 cup)

1

medium onion, chopped (1/2 cup)

1

small red or green bell pepper, chopped (1/2 cup)

1

cup sliced mushrooms (about 3 oz)

1

can (10 3/4 oz) condensed cream of chicken soup

3/4

cup milk

1

cup cut-up cooked chicken

3/4

teaspoon chopped fresh or 1/4 teaspoon dried thyme leaves

1/8

teaspoon pepper

1

can (8 oz) sliced water chestnuts, drained

• 1 Cook wild rice in 1 2/3 cups water as directed on package, drain if necessary.
• 2 Heat oven to 350°F. In 2-quart saucepan, heat 2 tablespoons water to boiling. Cook celery, onion, bell pepper and mushrooms in water, stirring frequently, until crisp-tender; remove from heat.
• 3 Stir in soup and milk. Stir in cooked wild rice and remaining ingredients. Spoon into ungreased 2-quart casserole.
• 4 Cover; bake 30 to 40 minutes or until hot and bubbly.