Chicken and Wild Rice Casserole

By hugginst

A great change from Chicken Divan! Prepare and freeze up to a month ahead.

Ingredients

• 1 small package of sliced almonds
• 2 boxes of fast cooking long-grain and wild rice mix
• 1/4 c. butter
• 4 celery ribs (chopped)
• 2 medium onions chopped
• 5 c. chopped cooked chicken
• 2 cans of cream of mushroom soup
• 2 cans chopped water chestnuts (not a deal breaker -delicious without these)
• 1 (8 oz. container) sour cream
• 1 cup milk
• 1/2 tsp salt
• 1/2 tsp. pepper
• 4 cups shredded cheddar cheese (divided)
• 2 cups soft fresh breadcrumbs

Preparation

Step 1

Preheat oven to 350º
Bake almonds in a single layer on a pan for 4-6 minutes (this can also be done in the microwave for less time) Stir often

Prepare rice according to the package
Melt butter in a large skillet over medium heat and sauté celery and onions for about 10 minutes. Stir in chicken and the next 6 ingredients, rice and 3 cups of cheese.

Spoon mixture into a lightly greased 15 X 10 baking dish. Top with bread crumbs.

Bake at 350º for 35 minutes. Sprinkle remaining cup of cheese and top with sliced almonds. Bake for 5 more minutes.