"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

CHICKEN AND WILD RICE CASSEROLE Recipe

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This recipe for CHICKEN AND WILD RICE CASSEROLE, by , is from Family & Friends, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Theresa T. Armstrong
Added: Monday, July 21, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 packages fast-cooking long-grain & wild rice mix
cup butter or margarine
2 medium onions, chopped
4 celery ribs, chopped
2 (8 ounce) cans sliced water chestnuts, drained
5 cups cooked chicken, chopped
4 cups (1 pound) shredded Cheddar cheese
2 (10 3/4-ounce) cans cream of mushroom soup
2 (8-ounce) containers sour cream
1 cup milk

Directions:
Directions:
Prepare rice by package directions; set aside. Melt butter in large skillet; add onion, celery, and water chestnuts. Saute 10 minutes or until tender. Stir in rice, chicken, 3 cups cheese, and the remaining ingredients. Season to taste with salt and pepper. Spoon mixture into a lightly, greased casserole dish. Bake at 350 for 30 minutes. Sprinkle with remaining cup of cheese and bake 5 more minutes.

 

 

 

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