Wild Rice and Chicken Casserole

Makes 10-12 servings

ingredients

recipe details
Leslie’s Favorite Wild Rice and Chicken Casserole
2 (6.2 oz.) packages fast-cooking long-grain and wild rice mix
1/4 C. butter
2 medium onions, chopped
4 celery ribs, chopped
2 (8oz.) cans sliced water chestnuts, drained
5 C. chopped cooked chicken
4 C. (16 oz.) shredded cheddar cheese, divided
2 (10 3/4 oz.) cans cream of mushroom soup
1 (16 oz.) carton sour cream
1 C. milk
1/2 tsp. Salt
1/2 tsp. Pepper
1/2 C. soft breadcrumbs

directions

1
Prepare 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. Transfer to a large mixing bowl.
3
Stir in rice, chicken, 3 C. cheese, soup and next 4 ingredients. Spoon the mixture into a lightly greased 15 x 10-inch baking dish or a 4 qt. casserole. Top the casserole evenly with breadcrumbs.
4
Bake at 350° for 30 minutes. Sprinkle with remaining 1 cup of cheese; bake 5 more minutes.

notes

Use your largest mixing bowl! Use sharp cheddar. Chop the water chestnuts. Use cheap white bread and tear it to make a layer on top. Freezes great! Omit the topping before you freeze!

Source: S. Living