1 cup wild rice - cooked
1 lb chicken breast - cooked and cut up
1 medium onion, diced
2 stalks celery
2 garlic cloves, minced
1 TBS Olive oil
1 can Cream of Mushroom soup
1 cup milk
4 oz mushrooms, sliced
salt & pepper to taste
Herbs d' Provence
4 oz grated Parmesan cheese, divided
In a dutch oven, cook onions, celery, and garlic with salt and pepper in olive oil until tender. Add mushrooms and cook until soft. Add cooked chicken, soup, milk, rice, and herbs and mix thoroughly. Add more milk if too dry. Add ⅓ of cheese to mixture.
Put in 350 degree oven for 30 minutes, uncovered. Top with remaining cheese and cook another 10 to 15 minutes.