Chicken & Wild Rice Casserole

This Chicken & Wild Rice Casserole will feed a crowd and is pleasingly delicious!

2 6 oz. packages fast-cooking long-grain and wild rice mix

1/4 cup butter

4 stalks celery, chopped

2 onions, chopped

2 8 oz. cans sliced water chestnuts, drained

5 cups cooked chicken, chopped

4 cups shredded cheddar cheese

2 10.75 oz. cans cream of mushroom soup

2 8 oz. containers sour cream

1 cup milk

1/2 tsp. salt & pepper

2 cups soft bread crumbs

2 1/4 oz. package sliced almonds, toasted

Prepare rice mixes according to package directions.

Melt butter in a large skillet over medium heat, add celery and onions.

Saute 10 minutes or until tender. Stir in cooked rice, water chestnuts, chicken, 3 cups cheese and next 5 ingredients.

Spoon mixture into a lightly greased 4 quart casserole dish. Top with bread crumbs.

Bake, uncovered, at 350 degrees for 35 minutes.

Sprinkle with remaining cheese and almonds, bake 5 more minutes.

Serve with Sesame Green Beans and Mother’s Dinner Rolls for a complete delicious meal.

Serves 10-12



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