Chicken and Wild Rice Casserole W/ Crunchy Topping |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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This recipe has been passed around so much between family and friends because everybody loves it! All comforting ingredients in a familiar dish, but with the added twist of the crunchy topping and almonds. This is my go-to dish when I need to take food to a family. I hope your family will enjoy it too! Ingredients:
2 -3 chicken breasts, diced (1 1/2 to 2 cups) |
110 1/2 ounces cream of chicken soup |
1 (4 ounce) box long grain and wild rice blend (i use rice a roni) |
3/4 cup mayonnaise |
1 cup chopped celery |
1 cup special k cereal |
4 tablespoons chopped onions |
3 tablespoons melted butter |
1/4 cup slivered almonds |
Directions:
1. Cook chicken breast, cool and dice. Reserve stock.
2. Cook rice according to package directions, using chicken stock in place of water.
3. Sauté celery and onion.
4. Combine chicken, rice, celery and onion. Add undiluted chicken soup and mayo.
5. Put in 7 1/2 x 11 inch baking dish. Mix melted butter and Special K. Sprinkle over top along with almonds.
6. Bake at 325 degrees for 45 minutes to 1 hour. Enjoy!
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