Chicken-and-Wild Rice Casserole

Name: Chicken-and-Wild Rice Casserole
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Cuisine: Global
Ingredients: 64 grams package sliced almonds; 473 milliliters soft, fresh breadcrumbs; 59 milliliters butter; 454 grams chopped water chestnuts, drained; 4 ribs celery ribs, chopped; 1 liters chopped cooked chicken; 610 grams cream of mushroom soup; 237 milliliters milk; 2 mediums onions, chopped; 1 teaspoons pepper; 352 grams boxes fast-cooking long-grain and wild rice mix; 1 teaspoons salt; 454 grams cups shredded Cheddar cheese, divided; 227 grams sour cream

You can never have too many main course recipes, so give Chicken-and-Wild Rice Casserole a try. This recipe serves 12. One portion of this dish contains around 33g of protein, 34g of fat, and a total of 638 calories. If you have almonds, pepper, cream of mushroom soup, and a few other ingredients on hand, you can make it. To use up the breadcrumbs you could follow this main course with the Apple Strudel as a dessert. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes approximately 1 hour and 15 minutes.

Instructions

Preheat oven to 35

Equipment you will use

Oven

Bake almonds in a single layer in a shallow pan 4 to 6 minutes or until toasted and fragrant, stirring halfway through.

Ingredients you will need

Almonds

Equipment you will use

Oven

Frying Pan

Prepare rice mixes according to package directions.

Ingredients you will need

Rice

Meanwhile, melt butter in a large skillet over medium heat; add celery and onions. Saut 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.

Ingredients you will need

Breadcrumbs

Whole Chicken

Butter

Celery

Cheese

Onion

Rice

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Baking Pan

Bake at 350 for 35 minutes.

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Oven

Sprinkle with remaining 1 cup cheese, and top with toasted almonds.

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Almonds

Cheese

Bake 5 minutes.

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Oven

To Make Ahead: Prepare as directed in Steps 2 and Cover with aluminum foil, and freeze up to 1 month.

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Aluminum Foil

Remove from freezer, and let stand at room temperature 1 hour. Toast almonds as directed in Step

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Almonds

Toast

Bake casserole, covered, at 350 for 30 minutes. Uncover and bake 55 minutes to 1 hour and 15 minutes or until thoroughly heated.

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Oven

Sprinkle with 1 cup (4 oz.) shredded Cheddar cheese and toasted almonds.

Ingredients you will need

Shredded Cheddar Cheese

Almonds

Bake 5 more minutes.

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Oven

Shrimp-and-Wild Rice Casserole: Substitute 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.

Ingredients you will need

Grated Parmesan Cheese

Monterey Jack Cheese

Cheddar Cheese

Dry White Wine

Shrimp

Wild Rice

Whole Chicken

Milk

Cajun Chicken-and-Wild Rice Casserole: Omit salt and pepper. Reduce chicken to 2 1/2 cups. Prepare as directed, sauting 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.

Ingredients you will need

Andouille Sausage