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Chicken and Rice Casserole Recipe

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This recipe for Chicken and Rice Casserole is from The Bell Family Cookbook Project, 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:  
2 oz of sliced almonds(optional)
12.4 oz of fast-cooking long-grain wild rice
¼ cup butter
2 medium onions chopped
4 stalks celery, chopped
5 cups chopped cooked chicken
2-10 oz cans of cream of mushroom soup
2-8 oz cans of chopped water chestnuts, drained
1-8 oz container of sour cream
1 cup milk
¼ tsp salt
½ tsp pepper
4 cups of shredded cheddar cheese, divided
2 cups soft, fresh breadcrumbs
Directions:
Directions:
Preheat oven to 350º. Bake almonds in a single layer in a shallow pan for 4-6 minutes or until toasted. Stir half way through.
Prepare rice according to the package instructions
Melt butter in a large skillet over medium heat. Add celery and onions. Saute 10 minutes or until tender.
Stir in chicken, soup, chestnuts, sour cream, milk, salt, pepper, rice and 3 cups cheese.
Spoon mixture into a 15" x 10" inch baking dish.
Top with breadcrumbs.
Bake at 350º for 35 minutes. Sprinkle with remaining cheese and top with toasted almonds, bake another 5 minutes to melt cheese.
Number Of Servings:
Number Of Servings:
10 to 12
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
this freezes well.

 

 

 

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