chicken and wild rice casserole
I made this dish at a church pot luck. What a hit.
prep time
30 Min
cook time
35 Min
method
Bake
yield
12-15 serving(s)
Ingredients
- 2 1/4 ounces sliced almonds
- 2 boxes long grain and wild rice mix
- 1/4 cup butter
- 4 - celery ribs
- 2 medium onions chopped
- 5 cups cooked chopped chicken
- 2 cans cream of mushroom soup
- 2 - 8 ounce cans chopped water chestnuts drained
- 8 ounces sour cream
- 1 cup milk
- 4 cups shredded cheddar cheese
- 2 cups soft bread crumbs
- - salt, pepper and paprika
How To Make chicken and wild rice casserole
-
Step 1Preheat oven to 350 degrees. Bake almonds in single layer for 4 to 6 minutes
-
Step 2Prepare rice mixes as directed on package. I use Uncle Bens
-
Step 3Melt butter and saute celery and onions until tender; stir in chicken and next 6 ingredients,rice and 3 cups cheese and salt and pepper. Spoon into lightly greased 15 X 10 inch baking dish. Top with bread crumbs.
-
Step 4Bake at 350 for 35 minutes or until bubbly. Sprinkle with remaining cup of cheese and top with toasted almonds. Bake 5 minutes more. Sprinkle lightly with paprika and serve
- 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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