Chicken-and-Wild Rice Casserole Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 (2.25-oz.) package sliced almonds 2 (6.2-oz.) boxes fast-cooking long-grain and wild 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 of chicken or cream of mushroom soup (low fat/salt) 2 (8-oz.) cans chopped water chestnuts, drained 1 (8-oz.) container sour cream 1 cup milk 1/2 teaspoon salt 1/2 teaspoon pepper 4 cups (16 oz.) shredded Cheddar cheese, divided 2 cups soft, fresh breadcrumbs
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Directions: |
Directions:1. Preheat oven to 350°. Bake almonds in a single layer in a shallow pan 4 to 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. Sauté 10 minutes or until tender. Stir in chicken, next 6 ingredients, rice, and 3 cups cheese. 4.Spoon mixture into a lightly greased 15- x 10-inch baking dish or 2 (11- x 7-inch) baking dishes. Top with breadcrumbs. 5. Bake at 350° for 35 minutes. Sprinkle with remaining 1 cup cheese, and top with toasted almonds. Bake 5 minutes. |
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Number Of
Servings: |
Number Of
Servings:10-12 |
Preparation
Time: |
Preparation
Time:30 minutes hands on; 1.25 hours total |
Personal
Notes: |
Personal
Notes: Options:
Shrimp-and-Wild Rice Casserole: Substitute 2 lb. peeled and deveined, medium-size raw shrimp (4 1/50 count) for chicken; 2 cups (8 oz.) shredded Monterey Jack cheese and 2 cups grated Parmesan cheese for Cheddar cheese; and 1 cup dry white wine for milk.
Cajun Chicken-and-Wild Rice Casserole: Omit salt and pepper. Reduce chicken to 2 1/2 cups. Prepare as directed, sautéing 1 lb. andouille sausage, chopped, and 1 green bell pepper, diced, with celery in Step 3. Stir 1 (15-oz.) can black-eyed peas, drained, and 1 tsp. Cajun seasoning into rice mixture. Proceed as directed.
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