Instructions
Step 1
Add rice and chicken broth to instant pot. Cook at high pressure for 18 minutes and allow 15 minutes natural release.
Step 2
Preheat oven to 350 degrees.
Step 3
Saute the onions and carrots in butter until tender.
Step 4
Add cream of chicken soup, sour cream, chicken broth, and basil.
Step 5
Add cooked rice and chicken. Mix well.
Step 6
Add mixture to 2 quart casserole dish and sprinkle cheese on top.
Step 7
Bake for 30 minutes.
Ingredients
1 cup wild rice mix (lundberg wild blend)
1 and 1/2 cup chicken broth for rice
1 medium onion, chopped (1/2 cup)
Carrots, chopped (1/2 cup)
2 tablespoon butter
1 10.5 ounce can cream of chicken soup
1/2 cup sour cream
1/3 cup chicken broth for casserole
2 tablespoons chopped fresh basil
2 cup shredded cooked chicken
⅓ cup finely shredded Parmesan cheese
Tools
Casserole Dish
Skillet
Spatula
Instant Pot or Rice Cooker