Chicken and Wild Rice Casserole Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 (2.25 oz.) pkg. sliced almonds
2 (6.2 oz.) boxes fast-cooking long-grain and wild rice mix
¼ cup butter
4 celery ribs, chopped
2 medium onions, chopped
5 cups chopped, cooked chicken (or turkey)
2 (10¾ oz.) cans cream of mushroom soup
2 (8 oz.) cans chopped water chestnuts, drained
1 (8 oz.) container sour cream
1 cup milk
½ tsp. salt
½ tsp. pepper
4 cups shredded cheddar cheese, divided
2 cups soft, fresh breadcrumbs
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Directions: |
Directions:Preheat oven to 350º
Bake almonds in a single layer in a shallow pan 4-6 minutes or until toasted & fragrant. Stirring halfway through.
Prepare rice mixes according to package directions.
Meanwhile, melt butter in a large skillet over medium heat; add celery & onions. Sauté 10 minutes or until tender.
Stir in chicken, next 6 ingredients, rice, and 3 cups cheese.
Spoon mixture into a lightly greased 15x10 inch baking dish or two smaller dishes.
Top with breadcrumbs.
Bake at 350º for 35 minutes.
Sprinkle with remaining 1 cup cheese and top with toasted almonds.
Bake 5 minutes.
*To make ahead: Prepare as directed before baking step.
Cover with aluminum foil and freeze up to 1 month.
Remove from freezer and let stand at room temperature 1 hour.
Toast almonds.
Bake at 350º for 30 minutes.
Uncover and bake 55 minutes - 1 hour and 15 minutes or until thoroughly heated.
Sprinkle with 1 cup shredded cheese and toasted almonds.
Bake 5 more minutes. |
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