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Chicken and Rice Casserole Recipe

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This recipe for Chicken and Rice Casserole is from The Burnham 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 pkg long grain and wild rice mix (I use Ben’s original)
1/4 cup butter
4 celery stalks, chopped
2 medium onions, chopped
2 (8 oz) cans sliced water chestnuts, drained
5 cups chopped cooked chicken
4 cups grated cheese
2 cans cream of mushroom soup
16 oz sour cream
1 cup milk
1/2 tsp salt
1/2 tsp pepper
2 cups homemade breadcrumbs
2¼ oz pkg sliced almonds
Directions:
Directions:
Cook rice. Sauté celery and onion in butter. Combine all - reserve 1 cup cheese, breadcrumbs, and almonds. Spoon into 1 large or 2 small baking dishes. Cover with breadcrumbs. Bake 350 for 35 minutes. Sprinkle with remaining cheese and almonds. Bake 5 minutes.

Can make ahead and freeze. Remove from freezer and let sit at room temperature for 1 hour. Baked covered 30 minutes. Uncover and bake 55 minutes. Add cheese and almonds.

 

 

 

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