Chicken Casserole Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 cups cooked chicken (cooked and taken off the bone)
2 cups water
¼ cup butter
1 box Uncle Ben’s Long Grain & Wild Rice ORIGINAL RECIPE
1 can cream of mushroom soup
½ cup sour cream
splash of milk (enough to be able to stir the mixture… not enough to make it “soupy”)
¼ cup toasted almond slivers
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Directions: |
Directions:In a 2 qt. casserole, mix the chicken, water, butter and rice. Cover. Bake at 350º for one hour. Add remaining ingredients. Sprinkle the top of the casserole with more toasted almonds. Return to oven and bake 30 minutes longer (uncovered).
**To toast the almonds, put them on a baking sheet with some butter and place under the broiler… just long enough to brown. I recommend toasting these ahead of time so you do not forget! |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:1 1/2 hours |
Personal
Notes: |
Personal
Notes: I have made this casserole for groups of about 40 people. I recommend using several casseroles (or disposable pans) – one for each “batch” (I like the way it turns out better than making multiple batches together in one pan). When I have done this for crowds, I have actually cooked the chicken ahead and put it in a zip lock bag – one bag for each batch – then when I want to make it, you just throw in butter, water and the rice mix – cover and bake for an hour and then add the remaining ingredients and bake for 30 more minutes. Not much time is spent in the kitchen and away from guests. Alternatively, you could make it all ahead of time and refrigerate - then just reheat when you want to serve. Goes great with a salad and dinner rolls. I make this for company a lot… and always get compliments.
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