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Chicken and Wild Rice Casserole Recipe

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This recipe for Chicken and Wild Rice Casserole is from Family Favorites 2011, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (2.25 oz.) package sliced almonds
2 (6.2 oz.) boxes fast-cooking long-grain and while rice mix
1/4 cup butter
4 celery ribs, chopped
2 medium onions, chopped
5 cups chopped cooked chicken
2 (10 3/4 oz.) cans cream mushroom soup
2 (8 oz.) cans chopped water chestnuts, drained
1 (8 oz.) container sour cream
1 cup milk
1/2 t. salt
1/2 t. pepper
4 cups shredded cheddar cheese, divided
2 cups soft, fresh breadcrumbs
Directions:
Directions:
1. Preheat oven to 350º. Bake almonds in a single layer in a shallow pan 4-6 minutes or until toasted and fragrant, stirring halfway through.
2. Prepare rice mixes according to package directions.
3. Meanwhile, melt butter in a large skillet over medium heat; add celery and onions. Saute 10 minutes or until tender. Stir in chicken, next 6 ingredients, rice, and 3 cups cheese. Spoon mixture into a lightly greased 15X10 baking dish or 1 (11X7) baking dishes. Top with breadcrumbs.
4. Bake at 350º for 35 minutes. Sprinkle with remaining 1 cup cheese, and top with toasted almonds. Bake 5 minutes.

 

 

 

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