Shelly's Recipe

CHICKEN-AND-WILD RICE CASSEROLE

Category: Casseroles - Chicken and Turkey

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
2 cloves garlic, crushed - optional
5 cups chopped cooked chicken
2 (10 3/4-oz.) cans cream of mushroom soup (I like the garlic roasted 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, pepper and Cavender’s Greek Seasoning
1/4 tsp cayenne pepper
4 cups (16 oz.) shredded Cheddar cheese, divided (I used a shredded cheese blend)
2 cups soft, fresh breadcrumbs, panko crumbs or crushed cracker crumbs

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, onions and garlic. Saute 10 minutes or until tender. Stir in chicken, next 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 for 35 minutes. Sprinkle with remaining 1 cup cheese, and top with toasted almonds. Bake 5 minutes. Serves 8-10

To Make Ahead: Prepare as directed in Steps 2 and 3. 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 1. 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.