Leslie's Favorite Chicken-and-Wild Rice Casserole |
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Prep Time: 57 Minutes Cook Time: 50 Minutes |
Ready In: 107 Minutes Servings: 10 |
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Southern Living reader Leslie Flemister declares this dish perfect for a big family get-together. Make and freeze the casserole ahead, or make two small casseroles. Ingredients:
2 (6.2-ounce) packages fast-cooking long-grain and wild rice mix |
1/4 cup butter or margarine |
4 celery ribs, chopped |
2 medium onions, chopped |
2 (8-ounce) cans sliced water chestnuts, drained |
5 cups chopped cooked chicken |
4 cups (1 pound) shredded cheddar cheese, divided |
2 (10 3/4-ounce) cans cream of mushroom soup, undiluted |
1 (16-ounce) container sour cream |
1 cup milk |
1/2 teaspoon salt |
1/2 teaspoon pepper |
2 cups soft breadcrumbs (homemade) |
1 (2.25-ounce) package sliced almonds, toasted |
Directions:
1. Prepare rice mixes according to package directions.
2. Meanwhile, melt butter in a large skillet over medium heat; add celery and onion. Sauté 10 minutes or until tender.
3. Combine water chestnuts, cooked rice, celery and onion, chicken, 3 cups cheese, and next 5 ingredients in a very large bowl.
4. Spoon mixture into a lightly greased 15 x 10 baking dish or a 4-quart baking dish. Top casserole with breadcrumbs. Bake, uncovered, at 350° for 35 minutes. Sprinkle with remaining 1 cup cheese and almonds; bake 5 more minutes.
5. Note: You can divide this casserole evenly between 2 (11 x 7 ) baking dishes. Bake as directed above, or freeze casserole up to 1 month. Remove from freezer, and let stand at room temperature 1 hour. Bake, covered, at 350° for 30 minutes. Uncover casserole, and bake 55 more minutes. Sprinkle with remaining 1 cup cheese and almonds; bake 5 more minutes.
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