Wild Rice Seafood Casserole

Wild Rice Seafood Casserole

1 cup wild rice
3 cups chicken broth
1 can (10-3/4 oz size) condensed cream of mushroom soup
6 ounces cooked fresh or canned shrimp, rinsed and drained
6 ounces cooked fresh or canned crab meat, rinsed, drained and flaked
4 stalks celery, sliced
3 ounces fresh mushrooms, sliced

***Sauce***
1 can (10-3/4 oz size) condensed cream of mushroom soup
6 ounces cooked fresh or canned shrimp, rinsed and drained
3 ounces sliced fresh mushrooms, sauteed
2 ounces dry sherry

Preheat oven to 350 degrees F. Grease 2 quart casserole.

Rinse rice under cold running water; drain well. Combine rice and chicken broth in medium saucepan; heat, stirring constantly, to boiling. Reduce heat to low; simmer, covered, stirring occasionally, until rice is tender, about 40 minutes.

Mix cooked rice and mushroom soup in large bowl. Add shrimp, crab meat, celery and mushrooms; mix well. Transfer to prepared casserole dish. Cover with aluminum foil; bake 45 minutes.

Prepare sauce: in a medium saucepan, combine the mushroom soup, shrimp, mushrooms and sherry. Cook over medium-low heat, stirring frequently, just to simmering point. Spoon into gravy dish and serve along with casserole.

Serves/Makes: 6