Chicken and Wild Rice Casserole

Entrees | 0 comments

Shared By: Adapted from Southern Living

*Be sure to read all lables of all ingredients you purchase and use for this recipe. While we may list recipe ingredients below, it does not mean every manufactor’s version of that ingredient is safe

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 (1 & ½ Cups)
  • 2 medium onions, chopped
  • 5 cups chopped cooked chicken
  • 2 (10 3/4-oz.) cans cream of mushroom soup ( GF)
  • 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 gluten-free breadcrumbs

Directions:

  • 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.
  • 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 gf breadcrumbs.
  • Bake at 350° for 35 minutes.
  • Sprinkle with remaining 1 cup cheese, and top with toasted almonds. Bake 5 minutes.

Variations

  • To Make Ahead: Prepare as directed. 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.  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.
  • Shrimp-and-Wild Rice Casserole: Substitute 2 pounds. 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.
  • Cajun Chicken-and-Wild Rice Casserole: Omit salt and pepper. Reduce chicken to 2 1/2 cups. Prepare as directed, sautéing 1 pound andouille sausage, chopped, and 1 green bell pepper, diced, with celery, 1 (15-oz.) can black-eyed peas, drained, and 1 teaspoon. Cajun seasoning into rice mixture. Proceed as directed

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