Ingredients

• 1 package (6 oz) long grain and wild rice mix
• 1 medium onion, chopped (about ½ cup)
• 1 stalk celery, chopped (about ½ cup)
• 2 tablespoons butter
• 1 can (10.5–10.75 oz) condensed cream of chicken soup
• ½ cup sour cream
• ⅓ cup chicken broth
• 2 tablespoons snipped fresh basil
• 2 cups shredded cooked chicken
• ⅓ cup finely shredded Parmesan cheese

Instructions

1. Prepare the rice mix according to package directions, including the seasoning packet. Meanwhile, preheat oven to 350°F.
2. Melt butter in a large skillet over medium heat. Add the onion and celery and cook for about 8 minutes until soft and translucent.
3. Stir in the condensed soup, sour cream, chicken broth, and fresh basil until smooth and well combined.
4. Fold in the cooked wild rice and shredded chicken, stirring gently until everything is evenly distributed. Taste and adjust seasoning if needed.
5. Transfer the filling to an ungreased 2-quart baking dish and spread into an even layer. Sprinkle the Parmesan evenly across the top.
6. Bake uncovered at 350°F for about 35 minutes until heated through, bubbling at the edges, and the Parmesan is golden. Serve immediately.

• Individual portions: Divide filling into six 10-oz ramekins and bake 25–30 minutes. Freeze unbaked portions wrapped tightly for up to 3 months — thaw overnight and bake as directed.
• Fresh basil is key: Don't swap for dried. Fresh parsley or fresh tarragon are the best substitutes if basil isn't available.
• Rotisserie shortcut: Two cups of cooked chicken comes from roughly half a rotisserie bird — the fastest prep option.
• Cheese tip: Freshly grated Parmesan from a wedge melts and crisps far better than pre-shredded. Worth the extra 2 minutes.
• Storage: Refrigerate covered for up to 4 days. Reheat at 325°F covered with foil for 15 minutes.