Chicken and Wild Rice Casserole


1 cup evaporated milk
1 1/4 cup homemade cream of celery soup (or 10 oz from a can)
1 cup chicken stock
1/4 cup white wine
1 1/2 T roasted garlic, minced
3 cups cooked shredded chicken
3/4 cup brown and wild rice – uncooked, not one with flavoring packets, just the whole grains
1 cup sweet red pepper, chopped
1 cup onions, chopped
1 t onion powder
1/4 t turmeric
1/4 t dry mustard
1/2 t black pepper
1 t thyme
1 t dried parsley flakes
Pinch of salt


Preheat oven to 350° F

Clean, chop, and measure all the ingredients. Mix milk, soup, and stock in large bowl. Add the rest of the ingredients, except the paprika, and stir well. Pour the mixture into a large casserole dish. I used a 3 quart dish and there was plenty of room. Dust with paprika.

Cover and bake for 45 minutes. Stir. Continue to bake for another 30 minutes, and stir again. Remove the cover bake for 10-15 minutes, or until the rice is completely cooked, the edges slightly browned and the entire dinner filled with lovely bubbles.

Sprinkle with a touch more parsley, and serve with a dash of slivered almonds spread judiciously on steaming hot green beans.

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