Leslie's Favorite Chicken-And-Wild Rice Casserole

Recipe by Peggy V.
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 5mins
SERVES: 10-12
UNITS: US

INGREDIENTS

Nutrition
  • 2
    (6 1/4 ounce) packages fast-cooking long grain and wild rice blend
  • 14
    cup butter
  • 4
    celery ribs, finely chopped
  • 2
    medium vidalia onions, finely chopped
  • 2
    (8 ounce) cans sliced water chestnuts, drained
  • 5
    cups chopped cooked chicken
  • 4
    cups shredded cheddar cheese, divided
  • 2
    (10 1/4 ounce) cans 98% fat-free cream of mushroom soup, undiluted
  • 1
    (16 ounce) container light sour cream
  • 1
  • 12
    teaspoon salt
  • 12
    teaspoon pepper
  • 12
    cup soft breadcrumbs
  • 1
    (2 1/4 ounce) package sliced almonds, toasted
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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 15x10 baking dish or a 4 quart baking dish. Top casserole with breadcumbs. Bake at 350 degrees for 35 minutes. Sprinkle with remaining 1 cup cheese and almonds; bake 5 more minutes.
  • You can divide this casserole evenly between 2 11x7 baking dishes. Bake as directed above or freeze casserole up to 1 month. Remove form freezer, and let stand at room temperature 1 hour. Bake, covered, at 350 degrees for 30 minutes. Uncover casserole, and bake 55 more minutes. Sprinkle with remaining 1 cup cheese adn almonds, and bake 5 more minutes.
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