- Servings: 6-8
Ingredients:
| 2 Tbsp | Butter |
| ½ | White Onion, fine dice |
| 1 pkg | Long Grain Wild Rice |
| 3 cups | Cooked Chicken, diced |
| 1 can | Cream of Chicken Soup |
| 1 can | Golden Mushroom Soup |
| ¼ cup | Milk |
| 2 cups | Shredded Cheddar Cheese |
| Salt & Pepper To Taste | |
| Topping: | |
| 2½ cups | Crushed Cornflakes |
| ½ stick | Melted Butter |
Directions:
In a large skillet over medium heat, melt butter and saute diced onion. While onion sautes, cook rice according to directions and set aside. Keep skillet at medium heat then add soups, chicken and milk. Stir to blend completely, about 5 minutes. Add cheese to skillet and cooked rice, cook over medium heat 5 minutes, then season with salt and pepper to taste. Poor contents of skillet into a buttered 9 X 13 casserole dish. Melt butter for topping in pan, over medium low heat and stir in cornflakes. Pour and spread topping over mixture in casserole to cover completely. Bake at 350 degrees for 30-40 minutes.Â
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