Chicken-and-Wild Rice Casserole
Hands-on Time Total Time
30 Mins 1 Hour 15 Mins
THIS RECIPE ORIGINALLY APPEARED ON MyRecipes
Using a long-grain and wild rice mix and toasted almonds in chicken casserole makes it
a little bit dressier and fit for company.
Ingredients
1 (2.25-oz.) package sliced almonds
2 (6.2-oz.) boxes fast-cooking long-
grain and wild rice mix
1/4 cup butter
4 celery ribs, chopped
2 medium onions, chopped
5 cups chopped cooked chicken
2 (10 3/4-oz.) cans cream of mushroom
soup
2 (8-oz.) cans chopped water
chestnuts, drained
1 (8-oz.) container sour cream
1 cup milk
1/2 teaspoon salt
1/2 teaspoon pepper
4 cups (16 oz.) shredded Cheddar
cheese, divided
2 cups soft, fresh breadcrumbs
Yield
Makes 10 to 12 servings
By DONNA FLORIO
How to Make It
Step 1 Preheat oven to 350°. Bake almonds in a single
layer in a shallow pan 4 to 6 minutes or until toasted and
fragrant, stirring halfway through.
Step 2 Prepare rice mixes according to package
directions.
Step 3 Meanwhile, melt butter in a large skillet over
medium heat; add celery and onions. Sauté 10 minutes or
until tender. Stir in chicken, next 6 ingredients, rice, and 3
cups cheese. Spoon mixture into a lightly greased 15- x 10-
inch baking dish or 2 (11- x 7-inch) baking dishes. Top with
breadcrumbs.
Step 4 Bake at 350° for 35 minutes. Sprinkle with
remaining 1 cup cheese, and top with toasted almonds.
Bake 5 minutes.
Step 5 To Make Ahead: Prepare as directed in Steps 2
and Cover with aluminum foil, and freeze up to 1 month.
Remove from freezer, and let stand at room temperature 1
hour. Toast almonds as directed in Step Bake casserole,
covered, at 350° for 30 minutes. Uncover and bake 55
minutes to 1 hour and 15 minutes or until thoroughly
heated. Sprinkle with 1 cup (4 oz.) shredded Cheddar
cheese and toasted almonds. Bake 5 more minutes.
Step 6 Shrimp-and-Wild Rice Casserole: Substitute 2 lb.
peeled and deveined, medium-size raw shrimp (4 1/50
count) for chicken; 2 cups (8 oz.) shredded Monterey Jack
cheese and 2 cups grated Parmesan cheese for Cheddar
cheese; and 1 cup dry white wine for milk.

Step 7 Cajun Chicken-and-Wild Rice Casserole: Omit

salt and pepper. Reduce chicken to 2 1/2 cups. Prepare as
directed, sautéing 1 lb. andouille sausage, chopped, and 1
green bell pepper, diced, with celery in Step Stir 1 (15-oz.)
can black-eyed peas, drained, and 1 tsp. Cajun seasoning
into rice mixture. Proceed as directed.