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Chicken and Wild Rice Casserole
This comforting chicken and wild rice casserole brings together tender chicken, savory mushrooms, and a rich, creamy sauce. The addition of water chestnuts provides a satisfying crunch that contrasts perfectly with the soft rice and melted cheddar cheese. A topping of fresh breadcrumbs and toasted almonds adds a final layer of texture to every bite. It is an ideal choice for a cozy weeknight dinner or a large family gathering. You can easily split the mixture into two smaller baking dishes to freeze one for later.
Ingredients
- 2 (6.2-oz.) boxes fast-cooking long-grain and wild rice mix
- ¼ cup butter
- 4 celery stalks, chopped (about 2 cups)
- 2 medium-size yellow onions, chopped (about 2 cups)
- 5 cups chopped cooked chicken
- 2 (10¾-oz.) cans cream of mushroom soup
- 2 (8-oz.) cans chopped water chestnuts, drained
- 1 (8-oz.) container sour cream
- 1 cup milk
- ½ tsp. kosher salt
- ½ tsp. freshly ground black pepper
- 16 oz. Cheddar cheese, shredded (about 4 cups), divided
- 2 cups soft, fresh breadcrumbs
- 1 (2¼-oz.) pkg. sliced almonds, toasted
Instructions
- 1Preheat the oven to 350°F and cook the fast-cooking long-grain and wild rice mix according to the package instructions.
- 2Melt the butter in a large skillet over medium heat, then add the chopped celery and yellow onions. Cook the vegetables for about 10 minutes until they are tender.
- 3Stir the cooked chicken, cream of mushroom soup, drained water chestnuts, sour cream, milk, kosher salt, black pepper, prepared rice, and 3 cups of the shredded cheddar cheese into the skillet.
- 4Transfer the mixture into a lightly greased 15- by 10-inch baking dish, or divide it between two 11- by 7-inch baking dishes. Sprinkle the soft, fresh breadcrumbs evenly over the top.
- 5Bake for 35 minutes. Remove from the oven, sprinkle with the remaining 1 cup of cheddar cheese, and scatter the toasted sliced almonds on top. Return to the oven and bake for another 5 minutes. Let the casserole rest for 5 minutes before serving.