Party Chicken Casserole

By Judycakes

Ingredients

• 6 chicken breasts poached in chicken stock
• 7 hard-cooked eggs
• 2/3 cup wild rice
• 2/3 cup brown rice
• 2 tab. butter, melted
• 1 tab. olive oil
• 2 medium onions, chopped
• 3 1/2 cups chopped celery
• 3 cans (8-oz.) water chestnuts, chopped
• 1/2 cup chicken stock
• 1 1/2 cups slivered almonds
• 2 teas. lemon pepper
• 1 1/2 cups mayonnaise
• 1 can (10 314 oz) cream of chicken soup
• 1 can (10 314 oz.) cream of soup
• 2 cups sour cream
• 1 1/2 cups grated cheddar cheese

Preparation

Step 1

Poach chicken breasts in chicken stock until tender, drain, and set aside.
Hard cook eggs, cool, peel and chop. Combine brown and wild rice, Cook according to directions on wild rice package, set aside. In ,a large saucepan over medium-high heat melt butter an olive oil. Saute celery and onions until onions are translucent chic:ken stock and water chestnuts and cook until celery is translucent. Stir in almonds and cook a couple minutes more. (Most of liquid should be evaporated.) Add chicken, eggs and rice and stir. In a medium bowl, combine soups, mayonnaise and sour cream. Add to chicken mixture and mix
Divide mixture between two 13x9 baking dishes. Preheat oven to 350 degrees. Bake casseroles for 45 minutes or until heated through and bubbling around the edges. Remove from heat and sprinkle each casserole with 3/4 cup grated cheddar. Bake an additional 10 minutes.
If both casseroles are not needed, one can be wrapped well and
frozen. To bake, allow to stand at room temperature until ? Bake for 60 minutes, remove from oven and top with cheese for an additional 10 minutes.