Favorite Chicken and Wild Rice Casserole |
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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 10 |
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I found this in Southern Living several years ago and make it often, especially when bringing a meal to someone. It freezes well which is good since the recipe is much more than my family can eat. I usually make it either in 2 2qt baking dishes or 3 9x9 pans for freezing and add a little extra cheese on top. Light sour cream, lowfat milk and Healthy Request soup work well for a lower fat version. Ingredients:
2 (6 1/4 ounce) packages quick-cooking long grain and wild rice mix |
1/4 cup butter |
2 medium onions, chopped |
4 stalks celery, chopped |
2 (8 ounce) cans sliced water chestnuts, drained |
5 cups chopped cooked chicken |
1 lb shredded cheddar cheese, divided (4 cups) |
2 (10 3/4 ounce) cans cream of mushroom soup, undiluted |
16 ounces sour cream |
1 cup milk |
1/2 teaspoon salt |
1/2 teaspoon pepper |
Directions:
1. Prepare rice according to package directions; set aside.
2. Saute onion, celery and water chestnuts in butter until tender.
3. In a very large bowl, combine rice, onion mixture, 3 cups cheese, chicken, soup, sour cream, milk, salt and pepper.
4. Pour into a lightly greased 15x10 inch baking dish or 4 qt casserole.
5. Bake at 350 for 30 minutes.
6. Sprinkle with remaining 1 cup cheese and bake 5 minutes.
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