Sometimes I see yet another chicken casserole recipe and I yawn from the boredom. I love chicken casserole and have a couple of good recipes that I’ve made over and over through the years, but so many of the ones I currently see are just boring! They all look and taste about the same. However when I saw this Cheesy Chicken & Wild Rice Casserole, I thought it sounded just different enough to give it a try.
Oh my was it delicious! There are SO many things going on here that make it unique. You have great textures and flavors going on. There is creaminess from the soups & sour cream and the crunch from the water chestnuts & almonds. The wild rice gives a nice break from the typical white rice. It will not only be a family favorite, but perfect for taking to the church potluck dinners.
- 3/4 cup slivered almonds
- 4 cups cooked wild rice
- 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 teaspoon salt
- 1/2 teaspoon pepper
- 4 cups (16 oz.) shredded Cheddar cheese, divided
- 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.
Prepare rice mixes according to package 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.
Top with breadcrumbs.
Bake at 350° for 35 minutes.
Sprinkle with remaining 1 cup cheese, and top with toasted almonds.
Bake for additional 5 minutes.
Adapted from : Southern Living
Yield: Makes 10 to 12 servings