Photo: Becky Luigart-Stayner; Styling: Buffy Hargett
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
2 medium onions, chopped
5 cups chopped cooked chicken
2 (10 3/4-oz.) cans cream of mushroom soup
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 breadcrumbs
How to Make It
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 breadcrumbs.
Bake at 350° for 35 minutes. Sprinkle with remaining 1 cup cheese, and top with toasted almonds. Bake 5 minutes.
To Make Ahead: Prepare as directed in Steps 2 and 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 in Step 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 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.
Cajun Chicken-and-Wild Rice Casserole: Omit salt and pepper. Reduce chicken to 2 1/2 cups. Prepare as directed, sautéing 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.
This recipe is mind blowingly good. I made it for Christmas dinner and everyone loved it. Makes a huge amount and the left overs are just as good. It is a yummy stick-to-your-ribs warms-you-up-on-a-cold-day casserole.
I made this according to the recipe. I thought it needed additional vegetables, so the next time I added a 16oz. pkg of frozen broccoli (put in frozen) and it was very good. I think it would also be good with a one pound bag of frozen peas. You have to accommodate the additional ingredients by using a larger baking dish.
I thought this was good but not exceptional in any way. I had a cheddar/jack combo cheese in the house that I used and maybe that made it too bland, but it really needed a little kick of some sort. Next time I'll make sure I use a sharp cheddar cheese and maybe throw in a dash or two of tabasco sauce. Just something to bolster the flavor a little. The water chestnuts didn't do anything for me either, but that's just a personal preference. I think I would prefer mushrooms over water chestnuts.
This was sooooooo good! I had to change some things as I didn't have milk, so I substituted low-fat half and half and didn't have enough onion, but did have french fried onions that I crushed and blended with the bread crumbs. We will definitely be having this one again!