chicken & wild rice casserole

Name: Chicken & Wild Rice Casserole
Cook time: 30 min
Yield: 6
Ingredients: 2 package(s) fast-cooking long-grain & wild rice mix (6.2 oz); 1/4 cup(s) butter or margarine; 2 medium onions; 4 - celery stalks, chopped; 5 cup(s) cooked chicken, chopped; 4 cup(s) cheddar cheese, shredded; 2 can(s) cream mushroom soup (10 3/4 oz); 2 cup(s) sour cream (1 16 oz container); 1 cup(s) milk; 1/2 teaspoon(s) salt; 1/2 teaspoon(s) pepper

(1 RATING)

31 Pinches

Nancy Campbell

Talladega, AL

Updated on Aug 25, 2012

Southern Living. To make ahead. Freeze unbaked casserole up to 1 month, if desired (do not sprinkle with cheese before freezing). Let stand at room temperature 1 hour. Bake, covered, at 350 for 30 minutes. Uncover casserole, and bake 55 more minutes. Sprinkle with 1 cup cheese, and bake 5 more minutes. Note: Casserole may also be baked at 350 in two (11x7 in) baking dishes for 25 minutes). Sprinkle each with 1/2 c of remaining cheese; bake 5 more minutes

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prep time

cook time 30 Min

method ---

yield 6-8 serving(s)

Ingredients

2 packages fast-cooking long-grain & wild rice mix (6.2 oz)
1/4 cup butter or margarine
2 medium onions
4 - celery stalks, chopped
5 cups cooked chicken, chopped
4 cups cheddar cheese, shredded
2 cans cream mushroom soup (10 3/4 oz)
2 cups sour cream (1 16 oz container)
1 cup milk
1/2 teaspoon salt
1/2 teaspoon pepper

How To Make chicken & wild rice casserole

Step 1

Prepare rice mix according to package directins, set aside.

Step 2

Melt butter in skillet over medium heat. Add onions, celery. Saute 10 min or until tender.
Step 3

Stir in rice, chicken, 3 cups cheese, soup and next 4 ingredients.
Step 4

Spoon into a lightly greased 15x10 in baking dish or 4 qt casserole
Step 5

Top casserole evenly with 1/2 cup soft breadcrumbs.
Step 6

Bake at 350 for 30 minutes. Sprinkle with remaining 1 cup cheese. Bake 5 more minutes.
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