Microwave Chicken Rice Casserole

• medium onion↗1

  chopped

• celery rib↗1

  chopped

• margarine↗2 tablespoons
• milk↗2 cups
• uncooked instant rice↗1 1⁄4 cups
• cooked chicken↗2 cups

  diced

• condensed cream of mushroom soup1

  undiluted

• herb-seasoned stuffing cubes1 cup
• chopped green chilies1

  drained

• shredded cheddar cheese↗1 cup

  divided

Step-by-step instructions

1. 1

   In a 2-qt. microwave-safe dish, combine the onion, celery and margarine. Cover and microwave on high for 2-3 minutes or until margarine is melted. Stir in milk.

2. 2

   Cover and cook on high for 4-6 minutes or until milk is steaming (do not boil). Stir in rice.

3. 3

   Cover and let stand for 2 minutes.

4. 4

   Add the chicken, soup, croutons, chilies and 1/2 cup cheese.

5. 5

   Cover and microwave on high for 5-7 minutes or until heated through, stirring once.

6. 6

   Sprinkle with remaining cheese. Cover and let stand for 5 minutes.