chicken wild rice casserole

Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Main Course
Cuisine: American
Servings: 10

Ingredients

    2 6 oz packages chicken flavored wild rice [i.e. Uncle Bens]
    1 medium onion diced
    8 oz baby portabella mushrooms sliced
    4 Tbsp butter
    1 tsp seasoned salt
    1 tsp black pepper
    4 cloves garlic minced
    1 10 3/4 oz can cream of chicken soup
    1 10 3/4 oz can cream of celery
    1 15 oz can low sodium chicken broth
    1/2 cup mayonnaise
    1/4 cup grated Parmesan cheese
    3 cup roughly chopped roasted chicken
    3 tsp Mrs. Dash Original
    2 Tbsp melted butter
    1 cup panko breadcrumbs
    1/4 cup grated Parmesan cheese
    1/2 tsp Mrs Dash Original

Instructions

    Prepare the rice per the package directions leaving slightly overcooked. Set aside to cool.
    Preheat the oven to 350°F and spray a 13 x 9 inch baking dish with cooking spray.
    In a medium saucepan, saute the diced onion and portabella mushrooms in 4 Tbsp of butter. Add seasoned salt and black pepper. Saute until the onions and mushrooms are softened and beginning to brown, Add the minced garlic. Saute for 1 minute longer. Remove from the stovetop.
    In a large mixing bowl, combine the cooked onions and mushrooms, rice, chicken soup, celery soup, broth, mayonnaise, Parmesan and Mrs Dash,  Mix well, then add chicken, pour evenly into the baking dish.
    In a small bowl, mix together melted butter, Panko, Parmesan and Mrs Dash seasoning. Sprinkle on top of the casserole.
    Bake for 35-40 minutes or until golden and bubbly.

Notes
a) 1/2 cup of frozen petite peas may be added, if desired.b) Add cayenne pepper or red pepper flakes to your taste for a little kick.