Chicken and Wild Rice Casserole W/ Crunchy Topping

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READY IN: 1hr 15mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
  • 2 -3
    chicken breasts, diced (1 1/2 to 2 cups)
  • 110 12
    ounces cream of chicken soup
  • 1
    (4 ounce) box long grain and wild rice blend (I use Rice A Roni)
  • 34
  • 1
    cup chopped celery
  • 1
    cup Special K cereal
  • 4
    tablespoons chopped onions
  • 3
    tablespoons melted butter
  • 14
    cup slivered almonds
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DIRECTIONS

  • Cook chicken breast, cool and dice. Reserve stock.
  • Cook rice according to package directions, using chicken stock in place of water.
  • Sauté celery and onion.
  • Combine chicken, rice, celery and onion. Add undiluted chicken soup and mayo.
  • Put in 7 ½ x 11 inch baking dish. Mix melted butter and Special K. Sprinkle over top along with almonds.
  • Bake at 325 degrees for 45 minutes to 1 hour. Enjoy!
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