Chicken and Wild Rice Casserole

By pattiaroberts

Ingredients

• 2 cups thawed diced chicken tenderloins (cooked)
• 1 and 1/2 cup half and half
• 1 cup shredded cheese ( I use Swiss)
• 1/2 cup silvered almonds
• 1 6oz. package wild rice mix
• 2 tablespoons butter
• 1/2 cup chopped onion
• 1/2 cup chopped celery slices
• 1/2 cup chopped green pepper
• 1/4 teaspoon each salt and pepper

Preparation

Step 1

Preheat oven to 350 degrees.
Prepare rice as directed on package.
In a skillet, melt butter over medium heat. Add vegetables; saute' 3 to 4 minutes until tender. Stir in rice, salt, pepper, chicken, half and half and cheese, mix well. Pour rice mixture into a lightly greased 2 quart casserole dish. Top with almonds.
Bake at 350 degrees for 30 minutes or until hot and bubbly.