Chicken and Wild Rice Casserole

1  6-ounce package  long grain and wild rice mix

1  medium  onion, chopped (1/2 cup)

1  stalk  celery, chopped (1/2 cup)

2  tablespoons  butter

1  10.5- or 10.75-ounce can  condensed chicken with white and wild rice soup or cream of chicken soup

1/2  cup  sour cream

1/3  cup  dry white wine or chicken broth

2  tablespoons  snipped fresh basil or 1/2 teaspoon dried basil, crushed

2  cups  shredded cooked chicken or turkey

1/3  cup  finely shredded Parmesan cheese

Prepare rice mix according to package directions.  Meanwhile, preheat oven to 350º F. In a large skillet, cook onion and celery in hot butter over medium heat until tender. Stir in soup, sour cream, wine, and basil. Stir in cooked rice and chicken.Transfer mixture to an ungreased 2-quart baking dish. Sprinkle with cheese. Bake, uncovered, about 35 minutes or until heated through.

Makes 4 servings.