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1/2 cup butter
1 small onion, chopped
2/3 cup chopped celery
2 cans (10 3/4 ounces each) cream of chicken soup
1 cup chicken broth
1 1/2 teaspoons Liquid Smoke
2 cups cooked white rice
1/2 teaspoon garlic salt
Fresh parsley (optional)

Preheat oven to 350 degrees. Lightly grease a 21/2-quart casserole dish. In large skillet, melt butter over medium heat. Add onion and celery and cook for 6 to 8 minutes, or until tender.

Stir in soup, broth and Liquid Smoke. Increase heat to medium-high, bring to a boil and cook 1 minute. Remove from heat and stir in rice and garlic salt. Spoon into prepared baking dish. Bake for 30 minutes. Garnish with fresh parsley, if desired.

Servings: 8. Serving size: 1/2 cup. Per serving: 237 calories, 3.6 g protein, 14.5 g fat, 19.9 g carbohydrates, 0.4 g dietary fiber, 760 mg sodium, 1 g sugars, 36 mg cholesterol

Samantha Hoover, Grayson-Collin Electric Cooperative

November 2011 Recipe Contest