Wild Chicken 'n Sugar Snap Pea Casserole

4 cups cooked wild rice
1 pkg (16 oz) Green Giant® Sugar Snap Peas, thawed
1 1/2 lb Gold'n Plump® Boneless Skinless Split Chicken Breast Strips, cooked
2 tbsp butter
1 cup chopped onions
1 medium zucchini, sliced
1 medium yellow squash, sliced
1 red bell pepper, chopped
1 tsp each: salt and pepper
1 1/2 tsp curry
3/4 cup Swanson® Chicken Broth
1/2 cup half and half
2 cups shredded Fancy Brand® Monterey Jack Cheese, divided

Preheat oven to 350°F. In a 2 qt casserole, place wild rice, peas and chicken. In large skillet, melt butter and sauté vegetables; add seasonings, broth and half and half; cook 10 minutes and add to casserole. Mix in 1 1/2 cups of cheese; top with remaining cheese. Loosely cover; bake 40 minutes. Uncover; bake 10 minutes.

Recipe compliments of the Minnesota Cultivated Wild Rice Council