Chicken and Wild Rice Casserole

1 6oz package of instant wild rice mix
1 medium onion, chopped
1 celery stalk, chopped
2 Tbl butter
1 10 3/4oz cream of chicken soup
1/2 cup sour cream
1/3 cup chicken broth
2 Tbl fresh basil or 1/2 tsp dried basil, crushed
2 cups of shredded cooked chicken or turkey
1/3 cup finely shredded parmesan cheese


Cook rice according to package, or in rice cooker. Meanwhile, preheat oven to 350. In a large skillet, cook onion and celery in butter over medium heat until tender. Stir in soup, sour cream, broth and basil. Stir in cooked rice and chicken. Transfer to ungreased 2-qt baking dish. Sprinkle with cheese. Bake uncovered for 35 minutes or until heated through.
Note: It seemed a little thick to me so I added a little more chicken broth. And I wanted to make more than 2-qt so I added another can of cream of chicken soup and about half a cup to 1 cup more turkey. Made a 8x11 pan.

Enjoy!