Chicken and Wild Rice Casserole

Hope everyone had a great weekend! I made this casserole last week for dinner, and it was a hit. Casseroles get a bad rap, but I unashamedly love them...they're easy to put together; they freeze well; and they're great to take to a neighbor or friend.

 

I especially loved the addition of water chestnuts and almonds in this one. Added some crunch, which I liked. I used a Rotisserie chicken to make things a little easier. Hope you enjoy!

 

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Chicken and Wild Rice Casserole

{Southern Living magazine}

 

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

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

 

Preheat oven to 350 degrees F. 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 or 2 (11- x 7-inch) baking dishes. Top with breadcrumbs.

 

Bake at 350 degrees F for 35 minutes. Sprinkle with remaining 1 cup cheese, and top with toasted almonds. Bake 5 minutes.

 

Enjoy!