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Chicken and Wild Rice Casserole Recipe

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This recipe for Chicken and Wild Rice Casserole is from Swiss Miss Cookbook , 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:  
Makes 10-12 servings

1-2.25 oz package sliced almonds-toasted
2-6.2oz boxes fast cooking long grain and wild rice mix (Uncle Ben's)
1/4 cups butter
4 celery ribs-chopped
2 medium onions-chopped
5 cups cooked chicken-chopped
2 cans cream of mushroom soup
2-8oz can chopped water chestnuts-drained
1-8oz sour cream
1 cup milk
1/2 tsp salt
1/2 tsp peppers
4 cups shredded cheddar cheese
2 cups soft, fresh breadcrumbs
Directions:
Directions:
Prepare rice mixes according to package directions
Melt butter in large skillet
Saute celery and onions until tender
Stir in chicken and next 6 ingredients and 3 cups of cheese
Spoon into lightly greased 15x10 inch baking dish or two 11x7 inch baking dishes
Top with breadcrumbs
Bake at 350 for 35 minutes
Sprinkle with remaining cheese and toasted almonds
Bake another 5 minutes

To make ahead:
Do not bake
Cover with aluminum foil and freeze up to 1 month
Remove from freezer and let stand at room temperature for 1 hour
Bake covered for 30 minutes then uncovered and bake 55 minutes longer

 

 

 

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