chicken and long grain wild rice with almonds
It's always the time of year for hearty chicken casseroles. They are easy to make and always delicious. Serve with a green veggie or salad, and dinner is ready. Cook time does not include time to cook rice.
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prep time
30 Min
cook time
30 Min
method
Bake
yield
6 serving(s)
Ingredients
- 2 packages long grain and wild rice, cooked according to instructions (6 oz each)
- 3 cups shredded rotisserie chicken, more if preferred
- 4 - 8 ounces baby bella mushrooms, sliced
- 3 tablespoons butter
- 1 cup milk
- 1 can cream of celery soup (10.5 oz)
- 1 can cream of chicken soup (10.5 oz)
- 8 ounces Gruyere cheese or cheese of your choice
- 2 ounces sliced almonds
How To Make chicken and long grain wild rice with almonds
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Step 1Prepare rice according to package instructions.
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Step 2Prepare a 9 x 13 casserole dish and add rice and chicken.
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Step 3Saute mushrooms in butter until they give off their moisture and are slightly browned.
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Step 4Arrange mushrooms over the chicken/rice mixture.
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Step 5Combine milk and soups well and pour over the rice mixture.
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Step 6Top with cheese and almonds.
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Step 7Bake at 350 degrees for 30 minutes or until bubbly.
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Step 8Cover loosely with foil if nuts and cheese brown too much.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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