Leslie's Favorite Chicken And Wild Rice Casserole
|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)|
|Soft breadcrumbs||1⁄2 Cup (8 tbs) (Homemade)|
|Sliced almonds||2 1⁄4 Ounce, toasted (1 Package)|
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.