Chicken and Wild Rice Casserole |
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Prep Time: 40 Minutes Cook Time: 35 Minutes |
Ready In: 75 Minutes Servings: 10 |
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Yum!! Ingredients:
2 (6 1/4 ounce) packages fast-cooking long grain and wild rice blend |
1/4 cup butter or 1/4 cup margarine |
2 medium onions, chopped |
4 celery ribs, chopped |
2 (8 ounce) cans sliced water chestnuts, drained |
5 cups chopped cooked chicken |
4 cups shredded cheddar cheese, divided |
2 cans cream of mushroom soup |
2 (8 ounce) containers sour cream |
1 cup milk |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1/2 cup soft breadcrumbs |
Directions:
1. Prepare rice mixes according to package directions; set aside.
2. Melt butter in a large skillet; add onion, celery, and water chestnuts.
3. Saute 10 minutes or until tender.
4. Stir in rice, chicken, 3 cups cheese, and next 5 ingredients.
5. Spoon mixture into a lightly greased 15x10 inch baking dish.
6. Top casserole with breadcrumbs.
7. Bake at 350 degrees for 30 minutes.
8. Sprinkle with remaining 1 cup cheese; bake 5 more minutes.
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