The Humpherys Family

Chicken Wild Rice Casserole

Source  Southern Living
Recipe Added:  12/28/2011
1 (2.25-oz.) pkg sliced almonds
2 boxes long-grain rice mix
1/4 cup butter
4 celery ribs, chopped
2 medium onions, chopped
5 cups chopped cooked chicken
2 cans cream of mushroom soup
 2 cans chopped water chestnuts
1 container sour cream
1 cup milk
1/2 tsp salt
1/2 tsp pepper
4 cups shredded Cheddar cheese
2 cups soft, fresh breadcrumbs
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. 2. Prepare rice mixes according to pkg directions.

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. Bake at 350° for 35 minutes. Sprinkle with remaining 1 cup cheese, and top with toasted almonds. Bake 5 minutes.
Advanced Preparation
Prepare as directed to baking. 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 1. 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 shredded Cheddar cheese and toasted almonds. Bake 5 more minutes.
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