This hotdish combines a handful of pantry ingredients. It's a great way to use up leftover chicken or turkey. Or, if you prefer, just shred a supermarket-deli rotisserie chicken.

Source: Midwest Living

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Recipe Summary

prep:
30 mins
bake:
35 mins at 350°
Servings:
4
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Ingredients

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Directions

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  • Prepare rice mix according to package directions.

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  • Meanwhile, in a large skillet, cook onion and celery in hot butter over medium heat until tender. Stir in soup, sour cream, wine and basil. Stir in cooked rice and chicken.

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  • Transfer mixture to an ungreased 2-quart baking dish. Sprinkle with cheese. Bake, uncovered, in a 350° oven about 35 minutes or until heated through.

Nutrition Facts

468 calories; total fat 19g; saturated fat 9g; polyunsaturated fat 2g; monounsaturated fat 5g; cholesterol 98mg; sodium 1339mg; potassium 453mg; carbohydrates 43g; fiber 3g; sugar 3g; protein 29g; trans fatty acidg; vitamin a 972IU; vitamin c 6mg; thiaminmg; riboflavinmg; niacin equivalents 7mg; vitamin b6 1mg; folate 24mcg; vitamin b12mcg; calcium 151mg; iron 2mg.

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