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Chicken and Wild Rice Casserole by Dee Siburt serves: 10	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Good to freeze leftovers for another meal!

Ingredients:

1 pkg

Sliced almonds (2.25 oz)

2 boxes

Fast cooking long grain wild rice mix

1/4 C

Butter

Celery ribs, chopped

Med onions, chopped

5 C

Chicken, cooked and chopped

2 cans

Cream of mushroom soup

2 8 oz cans

Water chestnuts, chopped

8 oz

Sour cream

1 C

Milk

1/2 tsp

Salt

1/2 tsp

Pepper

4 C

Shredded cheddar cheese

2 C

Soft, fresh breadcrumbs

Directions:

Bake almonds in a single layer in a shallow pan 4-6 minutes in 350 degree oven.
Prepare rice mix according to instructions.
Melt butter in a large skillet.
Add celery and onions, and saute 10 minutes until tender.
Stir in chicken, next 6 ingredients, rice and 3 C cheese.
Spoon mixture in to 15x10 inch baking dish or 2 11x7 inch dishes.
Top with bread crumbs.
Bake at 350 degrees for 35 minutes.
Sprinkle with remaining cheese and top with roasted almonds and bake for 5 more minutes.

Categories:

Main Dishes
Pasta/Rice/Potatoes
Poultry