Chicken-and-Wild Rice Casserole
Rebecca
ingredients
- 2 (6.2-ounce) package fast-cooking long-grain and wild rice mix
- 1/4 cup butter or margarine
- 2 medium onions, chopped
- 4 celery ribs, chopped
- 2 (8-ounce) can sliced water chestnuts, drained
- 5 cups chopped cooked chicken
- 4 cups (16 oz) shredded Cheddar cheese, divided
- 2 (10 3/4 oz) cans cream of mushroom soup, undiluted
- 1 (16 oz) container sour cream
- 1 cup milk
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup soft breadcrumbs
directions
- 1
Cook rice mix according to package directions; set aside.
- 2
Melt butter in a large skillet over medium heat; add onions, celery, and water chestnuts. Saute 10 minutes or until tender.
- 3
Stir in rice, chicken, 3 cups cheese, soup and next four ingredients.
- 4
Spoon mixture into a lightly greased 15x10 inch baking dish or a 4 qt casserole. Top casserole evenly with breadcrumbs.
- 5
Bake at 350 degrees for 30 minutes. Sprinkle with remaining 1 cup cheese; bake 5 more minutes.
Source: Rebecca
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