Chicken-And-Wild Rice Casserole

Chicken-And-Wild Rice Casserole

from southernliving.com
Entree

Chicken and wild rice casserole is a tried-and-true chicken casserole that wins over family and guests time and time again. It's also special enough for a holiday meal when the standard turkey or ham won't do.

Ingredients

  • 1package sliced almonds, toasted
  • 2boxes fast-cooking long-grain and wild rice mix
  • 25 cup butter
  • 4celery ribs, chopped
  • 2 mediumonions, chopped
  • 5 cupschopped cooked chicken
  • 2cans cream of mushroom soup
  • 2cans chopped water chestnuts, drained
  • 1container sour cream
  • 1 cupmilk
  • 5 teaspoon table salt
  • 5 teaspoon freshly ground pepper
  • 4 cupsshredded cheddar cheese, divided
  • cooking spray
  • 2 cupssoft, fresh breadcrumbs

Directions

  1. 1

    Toast almonds: Preheat oven to 350°F. Bake almonds in a single layer in a shallow pan 4 to 6 minutes or until toasted and fragrant, stirring halfway through.

  2. 2

    Make rice: Prepare rice mixes according to package directions.

  3. 3

    Make casserole filling: Meanwhile, melt butter in a large skillet over medium heat; add celery and onions. Sauté 10 minutes or until tender. Stir in chicken, next 6 ingredients, rice, and 3 cups cheese. Spoon mixture into a lightly greased 15- x 10-inch baking dish or 2 (11- x 7-inch) baking dishes. Top with breadcrumbs.

  4. 4

    Bake casserole: Bake at 350°F for 35 minutes. Sprinkle with remaining 1 cup cheese, and top with toasted almonds. Bake 5 minutes.

Chicken-And-Wild Rice Casserole Recipe | Only Recipes