Monday, February 4, 2013

Chicken and Wild Rice Casserole


This picture may not look like much but I made this tonight and it was one of the BEST things I have made in FOREVER!!! It was SOOOOOOO good! I would really reccommend it. And it makes enough for two casseroles so we ate one and I am freezing one which is REALLY great!

Ingredients:

2 (6.2 oz) pkgs fast cooking long grain and wild rice mix
1/4 cup butter
4 celery ribs, chopped
2 medium onions, chopped
2 (8 oz) cans sliced water chestnuts, drained
5 cups chopped cooked chicken
4 cups shredded cheddar cheese
2 cans cream of mushroom soup
1 16 oz sour cream
1 cup milk
1/2 tsp salt
1/2 tsp pepper
2 cups soft breadcrumbs (homemade)
1 2.25 oz pkg sliced almonds, toasted  (I left these out)

Prepare rice mixes according to the package.

Meanwhile, melt butter in a large skillet over medium heat.  Add celery and onion.  Saute 10 minutes or until tender.

Combine water chestnuts, cooked rice, celery and onion, chicken, 3 cups cheese and next 5 ingredients in a very large bowl.

Spoon mixture into a lightly greased baking dish.  (or divide between two casserole dishes).  Top with bread crumbs.  Bake uncovered at 350 degrees for 35 minutes.  Sprinkle with remaining 1 cup cheese and almonds and bake 5 more minutes.

{Source: Christmas with Southern Living 2005.  Recipe by Leslie Flemister}

14 comments:

  1. I also struggle with coming up with things to cook especially since I am single and cooking for one. That is why in the beginning if January I started a blog to share my journey of cooking for one. It has been fun and encouraged me to cook more.

    ReplyDelete
  2. Me too girl!!! I feel like I make enchiladas, grilled Italian chicken with pasta, chili and Hawaiian pizza every. Single. Week. Thank you!!!

    ReplyDelete
  3. This sounds good! I'm going to have to give it a try! I can't wait to see what other recipes you post. My kids are about the same age as yours, so I know that if you can make something with two running around, I probably can too!

    ReplyDelete
  4. I made this a couple of weeks ago and we absolutely loved it! I love Southern Living cookbooks too, and found this one in the "comfort foods" cookbook. So many yummy recipes!

    ReplyDelete
  5. About how many pounds chicken did it take to make 5 cups?

    ReplyDelete
    Replies
    1. Pam, I found that one breast = one cup. :)

      Delete
  6. Love the new food blog. I will definitely continue to check this out. I work full time so my meal options are definitely not as creative as I would like them to be.

    ReplyDelete
  7. This dish looks really good. I love to cook and have been trying to add the items I cook onto my blog. Maybe this will give you a few more different ideas. I also have a couple of kid friendly/fun recipes such as taco cupcakes, pizza cupcakes, and meatloaf cupcakes! Everything is more fun in a cupcake form right? HA HA :)

    http://countryrootscityliving.blogspot.com/p/recipes.html

    ReplyDelete
  8. Looks so good! That would be great to use as a "hot dip" for baby & bridal showers, birthdays,etc. Add some toasted french bread, crackers, or pita chips, yum! Hope you have a terrific Tuesday!

    ReplyDelete
  9. Well, for the non-vegetarian members of my household, this dish got two thumbs up!! Thanks for sharing. :) I will add that I used reduced fat cream of mushroom soup, sour cream, and cheese for a healthier option. Was still very tasty!! Tonight's menu will be "your" vegetarian penne. My daughter is excited about this one, being a vegetarian and all. ;)

    I do have a favor to ask ... would you be able to make the recipes printer friendly?? Thanks so much, again, and have a great day!

    ReplyDelete
  10. I made this last week and it was SO good!! Thanks for sharing!!

    ReplyDelete
  11. I made this last night and my husband was OVER THE MOON in love with it. Even my 2 year old gobbled it up! I did make some changes (one not on purpose, but my mistake...he he) to the recipe. I did not add the milk - my mistake. I used 2 Fat Free cans of cream of mushroom soup and I only used 8 oz of sour cream. I didn't use bread crumbs...we were out, but I opted for a sleeve of Ritz crackers. It was still fantastic!! Thank you for posting...will be reposting on my blog!!

    ReplyDelete
  12. I used Costco rotisserie chicken rather than chicken breasts - they sell it in a big bag for $10 in the deli section and 1/2 the bag was exactly 5 cups! This smelled so good as I was prepping it - I can't wait to try it tonight!

    ReplyDelete