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Leslie's Favorite Chicken And Wild Rice Casserole

Southern.Crockpot's picture
Ingredients
  Long grain and wild rice mix 12 1⁄4 Ounce (Two 6.2 Ounce Each Packages, Fast-Cooking Variety)
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Celery ribs 4 , chopped
  Onions 2 Medium, chopped
  Canned sliced water chestnuts 16 Ounce, drained (Two 8 Ounce Each Cans)
  Chopped cooked chicken 5 Cup (80 tbs)
  Shredded cheddar cheese 1 Pound, divided (4 Cups)
  Cream of mushroom soup 21 1⁄2 Ounce, undiluted (Two 10 3/4 Ounce Cans)
  Sour cream 16 Ounce (Two 8 Ounce Containers)
  Milk 1 Cup (16 tbs)
  Salt 1⁄2 Teaspoon
  Pepper 1⁄2 Teaspoon
  Soft breadcrumbs 1⁄2 Cup (8 tbs) (Homemade)
  Sliced almonds 2 1⁄4 Ounce, toasted (1 Package)
Directions

Prepare rice mixes according to package directions.
Melt butter in a large skillet over medium heat; add celery and onion.
Saute 10 minutes or until tender.
Stir in water chestnuts, rice, chicken, 3 cups cheese, and next 5 ingredients.
Spoon mixture into a lightly greased 15" x 10" baking dish or a 4-quart baking dish.
Top casserole with breadcrumbs.
Bake at 350° for 35 minutes.
Sprinkle with remaining 1 cup cheese and almonds; bake 5 more minutes.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Side Dish
Method: 
Baked
Occasion: 
Christmas
Ingredient: 
Chicken
Preparation Time: 
5 Minutes
Servings: 
16

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