Favorite Chicken and Wild Rice Casserole
- Ready In:
- 1hr 5mins
- Ingredients:
- 12
- Serves:
-
10
ingredients
- 2 (6 1/4 ounce) packages quick-cooking long grain and wild rice mix
- 1⁄4 cup butter
- 2 medium onions, chopped
- 4 stalks celery, chopped
- 2 (8 ounce) cans sliced water chestnuts, drained
- 5 cups chopped cooked chicken
- 1 lb shredded cheddar cheese, divided (4 cups)
- 2 (10 3/4 ounce) cans cream of mushroom soup, undiluted
- 16 ounces sour cream
- 1 cup milk
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
directions
- Prepare rice according to package directions; set aside.
- Saute onion, celery and water chestnuts in butter until tender.
- In a very large bowl, combine rice, onion mixture, 3 cups cheese, chicken, soup, sour cream, milk, salt and pepper.
- Pour into a lightly greased 15x10 inch baking dish or 4 qt casserole.
- Bake at 350 for 30 minutes.
- Sprinkle with remaining 1 cup cheese and bake 5 minutes.
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Reviews
-
This was really yummy! I made two casseroles....a 9x13 (to freeze and give to family members after a death in the family) and an 8x8 (to have for ourselves). The only thing is I don't even have a bowl big enough to mix all of the ingredients...had to use my big stock pot. My family liked this and I will definitely be making it again and again. I like large recipes that freeze well and this is that kind of recipe!
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RECIPE SUBMITTED BY
LonghornMama
United States