Chicken and Wild Rice Casserole
by Dee Siburt
serves: 10
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Good to freeze leftovers for another meal! |
Ingredients: |
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1 pkg |
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Sliced almonds (2.25 oz) |
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2 boxes |
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Fast cooking long grain wild rice mix |
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1/4 C |
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Butter |
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4 |
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Celery ribs, chopped |
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2 |
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Med onions, chopped |
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5 C |
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Chicken, cooked and chopped |
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2 cans |
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Cream of mushroom soup |
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2 8 oz cans |
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Water chestnuts, chopped |
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8 oz |
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Sour cream |
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1 C |
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Milk |
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1/2 tsp |
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Salt |
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1/2 tsp |
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Pepper |
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4 C |
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Shredded cheddar cheese |
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2 C |
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Soft, fresh breadcrumbs |
Directions: |
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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.
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