Chicken & Wild Rice Casserole

By Joan_Z

Ingredients

• 1 pkg (2.25 oz) sliced almonds
• 2 boxes (6.2 oz) fast cooking long-grain & wild rice mix
• 1/4 cup butter
• 4 celery ribs - chopped
• 2 med. onions - chopped
• 5 cups cooked chicken - chopped
• 2 cans (10 3.4 oz) Cream of Mushroom Soup
• 2 cans (8 oz) Chopped water chestnuts - drained
• 1 (8 oz) Sour Cream
• 1 cup milk
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 4 cups (16 oz) shredded cheddar cheese - divided
• 2 cups fot, fresh breadcrumbs

Preparation

Step 1

Preheat oven to 350.

Bake almonds in a single layer in a shallow pan 4-6 minutes or until toasted & fragrant, stirring halfway through.

Prepare rice mixes according to package directions.

Meanwhile, melt butter in a large skillet over medium heat; add celery and onions. Saute 10 minutes or until tender. Stir in chicken, Cream of mushroom soup, water chestnuts, sour cream, milt, salt & pepper and 3 cups of cheese. Spoon mixture into lightly greased 15x10 inch baking dish or 2 11x7 inch baking dishes. Top with breadcrumbs.

Bake at 350 for 35 minutes. Sprinkle with remaining 1 cup of cheese, and top with toasted almonds. Bake an additional 5 minutes.