Minnesota Chicken And Wild Rice Casserole

Makes 6 servings

1 (6-ounce) package long-grain and wild rice

1/3 cup wild rice

2 1/4 cups chicken broth

2 teaspoons canola oil

1 pound boneless, skinless chicken breasts, cut into six pieces

1/2 teaspoon garlic salt

1/4 teaspoon black pepper

1 (8-ounce) package crimini (baby bella) mushrooms

2 medium chopped onions

2 ribs thinly sliced celery

1 (10 1/2-ounce) can cream of mushroom soup

1 (10 1/2-ounce) can cream of celery soup

1/4 cup chopped fresh parsley

Heat oven to 400 degrees. Coat a 9-by-13-inch baking dish with cooking spray. Combine the wild and long-grain rice mixture (save seasoning packet for another time) and wild rice with broth. Microwave on high (100 percent power) for 10 minutes; stir after 5 minutes; set aside. Heat oil in a large nonstick skillet on medium-high until hot. Add chicken; cook 2 minutes on each side or until browned. Remove from heat; sprinkle with garlic salt and pepper; set aside. Spoon rice mixture into baking dish. Add mushrooms, onions, celery and soups; mix well. Top with chicken. Cover tightly with foil and bake 50 minutes or until most of liquid is absorbed. Remove from oven. Let stand 5 minutes before serving. Sprinkle with parsley and serve.