Ingredients:
3/4 cup butter, divided
1 medium yellow onion, chopped
4 stalks of celery, thinly sliced
4 cups shredded rotisserie chicken
4 (8.8-ounce) packages fully cooked long grain and wild rice
2 cans ( 8-ounce ) cream of mushroom soup
1 1/4 cups shredded parmesan cheese
1 (8-ounce) container sour cream
1 cup whole milk
1/2 teaspoon black pepper
2 cups crushed buttery round crackers
You preheat the oven to 350 degrees and you spray a 3-quart baking dish with cooking spray. Then you cook the long grain and wild rice accordingly to package. While the rice is cooking you melt 1/4 cup of butter in a skillet (but I did 1/3 cup butter because I didn't have exactly the right amount of chicken and sour cream) then add onion until tender, about 10 min. Next, you stir in the chicken, rice, soup, cheese, sour cream, milk, and pepper until well combined and put crushed buttery round crackers on top ( I used fried onion on top). Then pour into prepared pan and bake for 40 to 45 minutes until hot and bubbly then let cool for 10 mins. Enoy! This recipe is found in Paula Deen magazine Sept/Oct 2016 page 52.
