~ Chicken & Rice Casserole ~

3
Cassie *

By
@1lovetocook1x

A few years ago my sister shared this recipe with me. I tweaked the original to my families liking and they love it. Love the tang of the sour cream and crunchiness of the chestnuts.


Enjoy!

Rating:

★★★★★ 1 vote

Comments:
Serves:
6
Prep:
20 Min
Cook:
45 Min
Method:
Bake

Ingredients

  • 2 - 2 1/2 c
    cooked chicken, cubed
  • 1 box
    uncle bens quick cooking, wild rice mix + ingredients on box
  • 2 Tbsp
    butter
  • 2 stalk(s)
    celery, chopped
  • 1 medium
    onion, chopped
  • 1 Tbsp
    minced, garlic
  • 1 - 8 oz
    can, drained, sliced water chestnuts
  • 1 - 10 3/4 oz
    cream of chicken soup - or mushroom
  • 1 1/2 c
    shredded, sharp cheddar cheese
  • 1 c
    sour cream
  • 1/2 c
    milk
  • 1 tsp
    each - kosher salt & pepper
  • 1/2 tsp
    poultry seasoning
  • TOPPING

  • 1 - 2.8 oz
    package, french fried onions, crushed
  • 1/4 c
    slivered almonds
  • 1/2 c
    shredded, sharp cheddar cheese

How to Make ~ Chicken & Rice Casserole ~

Step-by-Step

  1. Preheat oven to 350 degrees F.

    Spray a 2 quart casserole with non stick cooking spray or grease.

    Prepare rice mix according to package.

    Poach chicken in salted water. Cool, cut into cubes.

    In a large skillet over medium heat, melt butter. To this add onion, celery and garlic. Cook and stir until onion and celery are tender.

    Add the chicken, prepared rice, sour cream, soup, milk, cheese, chestnuts, seasonings and stir until well combined.

    Spread evenly into prepared dish. Top with crushed onions. Bake for 35 - 40 minutes or until golden and bubbly.

    Mix cheese and almonds and sprinkle evenly over casserole. Place back into oven and bake another 5 - 10 minutes or until cheese is melted.
  2. I served with a side of my roasted Brussels sprouts.


    Delish!

Printable Recipe Card

About ~ Chicken & Rice Casserole ~




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