Leslie's Favorite Chicken and Wild Rice Casserole |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 8 |
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This is my favorite dish to bring to families- for new babies, sick friends, etc. It makes so much, you have plenty to feed your family and the family you are feeding. This is a Southern Living recipe from a while back. 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 (10 3/4 ounce) cans cream of mushroom soup, undiluted |
2 (8 ounce) containers sour cream |
1 cup milk |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1/2 cup soft breadcrumbs (optional) |
Directions:
1. Preheat oven to 350 degrees F. Prepare rice according to package directions; set aside.
2. Melt butter in a large skillet over medium heat; add onion, celery and water chestnuts. Saute 10 minutes or until tender.
3. Stir in rice, chicken, 3 cups cheese, and next 5 ingredients; spoon mixture into a lightly greased 15- x 10-inch baking dish or a 4-quart casserole. ( I prefer to use 2 smaller size casseroles-one to give and one for my family).
4. Top with breadcrumbs if desired. Bake casserole at 350°F for 30 minutes. Sprinkle with remaining 1 cup cheese, and bake 5 more minutes.
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