CHICKEN AND WILD RICE CASSEROLE

 Chicken-and-Wild Rice Casserole

 Hands-on Time

30 Mins

Total Time 1 Hour 15 Mins

Yield

Makes 10 to 12 servings

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

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.

ADVERTISEMENT

      

 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

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

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

To Make Ahead:

 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.