Chicken and Wild Rice Casserole

By TMaloy

Ingredients

• 5 cups cooked chicken, cut-up
• 2 boxes long grain wild rice, cooked
• 1/4 cup butter
• 4 celery ribs, chopped
• 2 medium onions, chopped
• 2 cans sliced water chestnuts, chopped
• 4 cups shredded cheddar cheese
• 2 cans cream of mushroom soup
• 1-16 oz. container sour cream
• 1 cup milk
• 1/2 t. salt, 1/2 t. pepper
• 1/2 cup bread crumbs

Preparation

Step 1

Cook rice and set aside. In a very large pot, melt butter and then saute celery, onion and water chestnuts for about 10 min. or until tender. Add rice, chicken and 3 cups of cheese, soup, milk, salt and pepper. Mix well. Put into a lightly greased 15x10 dish or 2 smaller pans. Sprinkle with bread crumbs. Bake uncovered at 350 for 25 minutes. Top with remaining cheese and bake 5 more minutes. This is a great dish to freeze unbaked, but do not top with cheddar cheese until ready to bake. Can be frozen for up to one month. Serves 8-12.
Southern Living Recipe