Chicken & Wild Rice Casserole
Heather
ingredients
- 2 boxes Uncle Ben’s wild rice
- 1/4 cup butter
- 2 medium onions, chopped
- 4 ribs celery, chopped
- 2 cans sliced water chestnuts, drained
- 5 cups chopped cooked chicken breast
- 4 cups shredded cheddar cheese, divided
- 2 cans cream of mushroom soup
- 2 8oz containers of sour cream
- 1 cup milk
- 1/2 tsp salt
- 1/2 tsp pepper
directions
- 1
Cook rice, set aside.
- 2
Melt butter in a large skillet. Add onions, celery, and water chestnuts. Saute for 10 minutes.
- 3
Add rice, chicken, 3 cups of cheese, and the rest of the ingredients. Spoon into a greased 4 quart casserole dish.
- 4
Bake at 350° for 30 minutes. Sprinkle remaining cheese and bake 5 minutes more.
- 5
*Casserole may be frozen up to one month. To cook frozen casserole let stand at room temperature for an hour. Bake covered at 350° for 30 minutes. Uncover and bake for 55 minutes. Sprinkle 1 cup of cheese and bake for 5 minutes.
Source: Cynthia Bowman
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