Leslie’s Favorite Chicken- and- Wild Rice Casserole
(from Lucianolinda’s recipe box)
Source: Southern Living- Leslie Flemister, Dunwoody, Georgia
Prep time: 30 minutes
Cook time: 35 minutes
Serves 8 people
Categories: Casseroles- One Dish Meals- Stir Fry
Ingredients
- 2 (6.2 oz.) pkg. fast-cooking long-grain and wild rice mix
- 1/4 cup butter or margarine
- 2 medium onions, chopped
- 4 celery ribs, chopped
- 2 ( 8 oz.) cans sliced water chestnuts, drained
- 5 cups chopped cooked chicken
- 4 cups (1 lb.) shredded Cheddar cheese, divided
- 2 (10 3/4 oz.) cans cream of mushroom soup, undiluted
- 2 (8 oz.) containers sour cream
- 1 cup milk
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1/2 cup soft breadcrumbs (optional)
Directions
- Prepare rice according to package directions; set aside.
- Melt butter in a large skillet over medium heat; add onion, celery, and water chestnuts. Saute 10 minutes or until tender.
- Stir in rice, chicken, 3 cups cheese, and next 5 ingredients; spoon mixture into a lightly greased 15 × 10-inch baking dish or a 4-quart casserole. Top with breadcrumbs, if desired.
- Bake casserole at 350 degrees for 30 minutes. Sprinkle with remaining 1 cup cheese, and bake 5 more minutes.
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Note: Casserole may be frozen up to 1 month. Let stand at room temperature 1 hour. Bake, covered, at 350 degrees for 30 minutes. Uncover and bake 55 more minutes. Sprinkle with cheese, and bake 5 more minutes.