I used a basic recipe idea from Taste of Home and added my own ingredients to make it taste better. The original was too bland.
1 Tbsp extra virgin olive oil
1 Tbsp butter
1 cup chopped celery
1 small chopped onion
1 clove of garlic, minced
1 cup diced mushrooms
1/2 cup dry white wine (pinot griggio or chardonnay works well)
2 cups of diced cooked chicken
1 1/2 - 2 cups cooked rice (I use leftover)
1 10 3/4 oz can of cream of mushroom soup (condensed)
3/4 cup sour cream
1/2 tsp ground thyme
1 cup French Fried Onions, divided
salt & pepper to taste
Heat olive oil and butter in a 12 inch skilled until butter begins to bubble at medium-high heat. Brown chicken (if using raw, otherwise skip this step) Add celery, onion and garlic. Saute until softened, then add the mushrooms and cook until they soften. Pour in the white wine to lift the fond on the bottom of the pan and cook until reduced by half. Reduce heat to medium low and add soup, rice and sour cream. Mix well, then put in the thyme and 1/2 of the French Fried onions. Salt & pepper to taste.
Pour mixture into a greased 2.5 quart casserole dish and top with the rest of the French Fried onions. Bake at 350 degrees for 25-30 minutes until golden and bubbly.
1 Tbsp extra virgin olive oil
1 Tbsp butter
1 cup chopped celery
1 small chopped onion
1 clove of garlic, minced
1 cup diced mushrooms
1/2 cup dry white wine (pinot griggio or chardonnay works well)
2 cups of diced cooked chicken
1 1/2 - 2 cups cooked rice (I use leftover)
1 10 3/4 oz can of cream of mushroom soup (condensed)
3/4 cup sour cream
1/2 tsp ground thyme
1 cup French Fried Onions, divided
salt & pepper to taste
Heat olive oil and butter in a 12 inch skilled until butter begins to bubble at medium-high heat. Brown chicken (if using raw, otherwise skip this step) Add celery, onion and garlic. Saute until softened, then add the mushrooms and cook until they soften. Pour in the white wine to lift the fond on the bottom of the pan and cook until reduced by half. Reduce heat to medium low and add soup, rice and sour cream. Mix well, then put in the thyme and 1/2 of the French Fried onions. Salt & pepper to taste.
Pour mixture into a greased 2.5 quart casserole dish and top with the rest of the French Fried onions. Bake at 350 degrees for 25-30 minutes until golden and bubbly.