Shelly's Recipe

CHICKEN-AND-WILD RICE CASSEROLE

Category: Casseroles - Chicken and Turkey

2 (6.2 oz) pkg fast-cooking long-grain and wild rice mix
1/2 cup butter
1 onion, chopped
4 celery ribs, chopped
1/4 cup flour
1 1/2 cups chicken broth
3 to 4 cups chopped cooked chicken
1 1/2 cups half-and-half
1 (6 oz) can sliced water chestnuts, drained
1 (4.5 oz) jar sliced mushrooms, drained
1 tbsp chopped fresh parsley
1 tsp salt
1/2 tsp pepper
2 cups shredded sharp cheddar cheese
1 (16 oz) container sour cream

Topping
1/2 cup soft bread crumbs
2 cups shredded sharp cheddar cheese
1 (2.5 oz) pkg sliced almonds

Cook rice mix according to pkg directions; set aside.

Melt butter in a Dutch oven over medium-high heat. Add onion and celery; saute until tender. Add flour, and cook, stirring constantly, 1 minute. Add broth, and cook, stirring constantly, 1 to 2 minutes or until mixture is thickened and bubbly.

Stir in rice, chicken, and next 8 ingredients. Spoon into a lightly greased 11- x 7-inch baking dish. Mix together topping ingredients and sprinkle on top. Bake at 350 for 15 to 20 minutes or until thoroughly heated. Serves 6-8