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Chicken and Wild Rice Casserole
by Dee Siburt
serves: 10
  Good to freeze leftovers for another meal!
Ingredients:
  1 pkg   Sliced almonds (2.25 oz)
  2 boxes   Fast cooking long grain wild rice mix
  1/4 C   Butter
  4   Celery ribs, chopped
  2   Med onions, chopped
  5 C   Chicken, cooked and chopped
  2 cans   Cream of mushroom soup
  2 8 oz cans   Water chestnuts, chopped
  8 oz   Sour cream
  1 C   Milk
  1/2 tsp   Salt
  1/2 tsp   Pepper
  4 C   Shredded cheddar cheese
  2 C   Soft, fresh breadcrumbs
Directions:
  Bake almonds in a single layer in a shallow pan 4-6 minutes in 350 degree oven.
Prepare rice mix according to instructions.
Melt butter in a large skillet.
Add celery and onions, and saute 10 minutes until tender.
Stir in chicken, next 6 ingredients, rice and 3 C cheese.
Spoon mixture in to 15x10 inch baking dish or 2 11x7 inch dishes.
Top with bread crumbs.
Bake at 350 degrees for 35 minutes.
Sprinkle with remaining cheese and top with roasted almonds and bake for 5 more minutes.