Chicken and Wild Rice Casserole

Southern Living recipe. Makes a huge amount.

Yield: 24 servings
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  • 2 package(s) fast-cooking long-grain and wild rice mix prepare according to package directions, set aside.
  • 1/4 cup(s) butter
  • 2 medium onions chopped
  • 4 stalk(s) celery chopped
  • 2 8 oz. cans sliced water chestnuts drained
  • 5 cup(s) chopped cooked chicken
  • 2 10 3/4oz. cans cream of mushroom soup undiluted
  • 4 cup(s) shredded cheddar cheese divided
  • 1 16 oz. container sour cream
  • 1 cup(s) milk
  • 1/2 teaspoon(s) salt
  • 1/2 teaspoon(s) pepper
  • 1/2 cup(s) soft breadcrumbs


  1. Melt butter in large skillet over medium heat, add onions, celery, and water chestnuts. Saute' 10 minutes or until tender.
  2. Stir in Rice, chicken, 3 cups cheese, soup, sour cream, milk, salt & pepper.
  3. Spoon mixture into lightly greased casserole dishes. Top casserole evenly with breadcrumbs.
  4. Bake at 350 degrees for 30-60 minutes, depending on size of casserole. Sprinkle with remaining cheese and bake 5 more minutes.

  5. To make ahead: Freeze unbaked casserole up to one month. Do not sprinkle with cheese before freezing. Let stand at room temp. one hour. Bake, covered at 350-30 min. Uncover casserole and bake 55 more min. Sprinkle with cheese and then bake 5 more min.
November 2013

This recipe is a personal recipe added by MarthaMason and has not been tested or endorsed by MyRecipes.

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