Excerpts

Chicken, Cheese, and Rice Casserole 2 cups wild rice 1 medium onion, finely chopped 1/4 cup finely diced celery 1/2 cup butter 1 clove garlic, minced 1 rotisserie chicken, cut into pieces 2 cans (10.5 ounces each) cream of chicken soup, condensed 1 can milk 1 1/3 cups grated cheese, any kind Preheat oven to 350 degrees. Cook rice according to package directions. In a skillet over medium heat, cook onion and celery in butter until translucent. Add garlic and cook a few minutes more. Remove from heat and stir into cooked rice. Spread into a 9 x 13-inch pan. Cover rice with a layer of chicken pieces. In a bowl, mix together soup and milk. Stir in cheese. Pour over chicken and rice, and bake 30 minutes until heated through. Makes 8 servings. Excerpted from 101 Things to Do with Cheese by Jennifer Adams All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.