Shrimp and Wild Rice Casserole Looking for something elegant to add to your repertoire? My Shrimp and Wild Rice Casserole is perfect company fare. And, it’s easy to put together, can be made ahead and can be multiplied to feed multitudes. When time is really short, substitute a cup of sour cream and a can of Healthy Request cream of chicken soup for the cream sauce. Add the sherry to the sour cream and soup mixture, and you’ll have a version very close to the original. 1 package Long Grain and Wild Rice mix*, cooked according to package directions 5 tablespoons butter, divided 4 green onions, chopped 1/2 green bell pepper, chopped 1 teaspoon minced garlic 1 pound peeled and deveined shrimp 3 tablespoons flour** 1 14-ounce can reduced sodium chicken broth** 1/2 cup whipping cream** 2 tablespoons dry sherry 1 5-ounce can water chestnuts, drained and chopped 1 cup shredded Cheddar cheese 1 cup shredded Swiss cheese Salt, pepper and freshly grated nutmeg, to taste 1 cup dry breadcrumbs 1/2 cup slivered almonds Preheat oven to 350 degrees F. Heat 2 tablespoons of butter in a large skillet over medium-high heat. Add green onions, bell pepper and garlic and sauté until soft, about 3 minutes. Add shrimp and sauté until almost cooked, 1 to 2 minutes. Set aside. Melt remaining 3 tablespoons butter in a saucepan over medium heat. Add flour and whisk until well combined. Whisk in chicken broth, whipping cream and sherry and simmer until thickened, about 10 minutes. Place cooked rice in a large mixing bowl. Add shrimp mixture, white sauce, water chestnuts and shredded cheeses. Season to taste with the salt, pepper and nutmeg. Pour into a 3-quart baking dish that has been sprayed with nonstick cooking spray. Sprinkle with breadcrumbs and almonds and bake, uncovered, for 20 to 30 minutes, until bubbly. Makes 6 servings. *Uncle Ben’s Original Recipe Long Grain and Wild Rice Mix was used for testing purposes. ** 1 cup sour cream and 1 10 3/4-ounce can cream of chicken soup can be substituted.