✤2 stalks celery, sliced (~73g)
✤1 small onion, chopped (~242g)
✤1 tbsp butter
✤1- 10.75oz can reduced fat condensed cream of chicken soup
✤1/2 cup (120g) light sour cream
✤1/3 cup dry white wine
✤1 tsp dried basil, crushed
✤ salt & pepper, to taste
✤2 cups (310g) shredded cooked chicken
✤17.6oz cooked wild rice
✤1 cup (135g) frozen mixed vegetables
✤1/3 cup (~38g) shredded parmesan cheese
❖Preheat oven to 350°F (177°C).
❖In a 10-in skillet, melt the butter over med heat. Cook the celery & onion in the butter about 10 min, or until tender.
❖Stir in the soup, sour cream, wine, basil, salt & pepper. Stir in the chicken, rice & mixed vegetables.
❖Transfer mixture to an ungreased 13x9-in baking dish. Top with the cheese.
❖Bake, uncovered, about 35 min, or until heated through.
