Chicken and Wild Rice Casserole

Patricia Yates


I made this dish at a church pot luck. What a hit.


☆☆☆☆☆ 0 votes

30 Min
35 Min


  • 2 1/4 oz
    sliced almonds
  • 2 box
    long grain and wild rice mix
  • 1/4 c
  • 4
    celery ribs
  • 2 medium
    onions chopped
  • 5 c
    cooked chopped chicken
  • 2 can(s)
    cream of mushroom soup
  • 2
    8 ounce cans chopped water chestnuts drained
  • 8 oz
    sour cream
  • 1 c
  • 4 c
    shredded cheddar cheese
  • 2 c
    soft bread crumbs
  • ·
    salt, pepper and paprika

How to Make Chicken and Wild Rice Casserole


  1. Preheat oven to 350 degrees. Bake almonds in single layer for 4 to 6 minutes
  2. Prepare rice mixes as directed on package. I use Uncle Bens
  3. Melt 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.
  4. Bake 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

Printable Recipe Card

About Chicken and Wild Rice Casserole

Course/Dish: Casseroles
Main Ingredient: Chicken
Regional Style: American

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