Chicken and Wild Rice Casserole

(from saymyname’s recipe box)

Serves 10 people

Ingredients

  • 2 (6 1/4 ounce) packages fast-cooking long grain and wild rice blend
  • 1/4 cup butter or 1/4 cup margarine
  • 2 medium onions, chopped
  • 4 celery ribs, chopped
  • 2 (8 ounce) cans sliced water chestnuts, drained
  • 5 cups chopped cooked chicken
  • 4 cups shredded cheddar cheese, divided
  • 2 cans cream of mushroom soup
  • 2 (8 ounce) containers sour cream
  • 1 cup milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup soft breadcrumbs

Directions

  1. Prepare rice mixes according to package directions; set aside.

  2. Melt butter in a large skillet; add onion, celery, and water chestnuts.

  3. Saute 10 minutes or until tender.

  4. Stir in rice, chicken, 3 cups cheese, and next 5 ingredients.

  5. Spoon mixture into a lightly greased 15×10 inch baking dish.

  6. Top casserole with breadcrumbs.

  7. Bake at 350 degrees for 30 minutes.

  8. Sprinkle with remaining 1 cup cheese; bake 5 more minutes.

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