Creamy Chicken and Wild Rice Casserole

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

1. 1Preheat the oven to 350°F. Cook the fast-cooking long-grain and wild rice mix according to the package instructions.
2. 2Melt the butter in a large skillet over medium heat. Add the chopped celery and yellow onions, cooking for about 10 minutes until they're tender. Stir occasionally so the vegetables soften evenly without browning.
3. 3Stir the chopped 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 until well combined.
4. 4Transfer the mixture into a lightly greased 15- by 10-inch baking dish. Sprinkle the soft, fresh breadcrumbs evenly over the top.
5. 5Bake for 35 minutes. Remove the casserole from the oven, sprinkle with the remaining 1 cup of cheddar cheese, and scatter the toasted sliced almonds on top.
6. 6Return to the oven and bake for another 5 minutes until the cheese melts. Let the casserole rest for 5 minutes before serving. This brief resting time helps the creamy sauce set up for cleaner slicing.

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