Chicken and Wild Rice Casserole

By Joan_Z

Very good but makes a huge casserole. Try cutting recipe in half or even thirds. It was good warmed over as well.

Ingredients

• 1 (2.25 oz) pkg Sliced Almonds
• 2 (6.2 oz) boxes of fast cooking long grain & wild rice
• 1/4 cup Butter
• 4 celery ribs - chopped
• 2 med. onions - chopped
• 5 cups chopped cooked chicken
• 2 cans cream of mushroom soup
• 2 (8 oz) cans chopped water chestnuts drained
• 1 (8 oz) container sour cream
• 1 cup milk
• 1/2 tsp. salt
• 1.2 tsp. pepper
• 4 cups shredded (16 oz) cheddar cheese - divided
• 2 cups soft, 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. Stir 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, next 6 ingredients, rice and 3 cups of cheese. Spoon mixture into a lightly greased 15x10 baking dish or a 11x7 inch baking dish. Top with breadcrumbs.

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

To make ahead, prepare through Step 3. Cover with aluminum foil and freze up to 1 month. Remove from freezer, and let stand at room temperature 1 hour. Toast almonds as directed in Step 1. Bake casserole, covered, at 350 for 30 minutes. Uncover and bake 55 to 75 minutes until thoroughly heated. Sprinkle with 1 cup (4 oz) shredded cheddar cheese and toasted almonds. Bake 5 more minutes.

VARIATION:
Substitute 2 lb raw shrimp - peeled & deveined for chicken. 2 cups (8 oz) shredded Monterey Jack cheese and 2 cups grated Parmesan cheese for cheddar cheese; and 1 cup dry white wine for milk.