1 pound chicken breast, no skin, no bone, R-T-C bite-sized pcs
1 teaspoon Cajun seasoning
1 medium onion finely chopped
medium bell pepper chopped
cup celery finely chopped
2 cloves garlic minced
1 cup white wine
1 can Cream of Chicken Soup (98%% fat free)
1 can Cream of Celery Soup (98%% fat free)
cup chicken broth
4 lrgs fresh mushrooms sliced
cup green onions finely chopped
cup fresh parsley minced
teaspoon Tabasco sauce
1 tablespoon white wine Worcestershire sauce
1 cup long-grain white rice uncooked
1 tablespoon wild rice uncooked
Preheat the oven to 350 degrees. Season the chicken with the Cajun seasoning. Heat a large nonstick skillet over medium heat. When it is hot, add the seasoned chicken. Shake the pan to be sure that all sides of the chicken are browned. Add the onions, bell pepper, celery, and garlic, then cook over heat for 3 minutes, stirring often. Add the wine and bring to a boil, then reduce the heat to low.
Add all the remaining ingredients to the skillet, and stir until well mixed. Cook over low heat for 3 minutes, then pour into a 2 quart covered casserole and bake for 30 minutes. Remove the cover and stir well, then cover and bake for 30 more minutes, or until the rice is cooked. Serve hot.
Serving Ideas : Serve with mixed green salad and Knorr Leek Soup.
NOTES : This is one of my favorites. Very easy and very good!
You can make ahead and refrigerate or freeze.