Chicken and wild rice casserole
Chicken and wild rice casserole
Ingredients/Components
- 2 oz - 2 (6
- butter or margarine - 1/4 c
- medium onions, chopped - 2 item
- celery ribs, chopped - 4 item
- cans sliced water chestnuts, chopped - 2 oz
- chopped cooked chicken - 5 c
- 1 pound shredded cheddar cheese, divided - 4 c
- cans cream of mushroom soup or cream of chicken soup - 2 3/4
- containers sour cream - 2 (8
- milk - 1 c
- salt - 1/2 tsp
- pepper - 1/2 tsp
- soft breadcrumbs optional - 1/2 c
How to make chicken and wild rice casserole:
Melt butter in a large skillet over medium heat; add onion, celery and water chestnuts. Saut?© 10 minutes or until tender. Stir in rice, chicken, 3 cups cheese, and next five ingredients. Spoon mixture into 15 x 10-inch baking dish or a 4-quart casserole. Top with breadcrumbs, if desired. Bake at 350 degrees for 30 minutes. Sprinkle with remaining cheese and bake 5 more minutes. Serves at least 10.Note: Casserole can be frozen for up to one month. Let stand at room temperature for 1 hour. Bake, covered, at 350 degrees for 30 minutes. Uncover and bake 55 more minutes. Sprinkle with cheese and bake 5 more minutes.
Recipe categories: Chicken, Main dish, Casseroles.
Rating:
Related ingredients:
cooked chicken, cooked chicken, cubed, chicken breast halves, boneless, skinless chicken breasts, cups raw rice, cooked chicken breast, jar marinated artichokes, chicken breasts or 1 chicken cooked, chopped, deboned, small fryer chicken, 12-inch pizza crust
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