Chicken & Wild Rice Casserole

Serves: 8
Total Calories: 476


1/4 cup butter
1 onion, chopped
4 stalks celery, chopped
1 (8-ounce) can sliced water chestnuts , drained
2 (6.2-ounce) long-grain and wild rice mix, prepared
5 cups cooked chicken, chopped
1 (16-ounce) package shredded Cheddar cheese, divided
2 (10 3/4-ounce) cans cream of mushroom soup
1 (16-ounce) container sour cream
1 cup milk
1/2 teaspoon salt
1/2 cup bread crumbs


Melt butter in a large skillet over medium heat. Add onion, celery and water chestnuts; sauté 10 minutes, or until tender. Stir in rice, chicken, 3 cups cheese, soup, sour cream, milk and salt. Spoon in a lightly greased 13"x9" baking pan; sprinkle with bread crumbs. Bake, uncovered at 350 degrees for 30 minutes. Sprinkle with remaining cheese and bake for an additional 5 minutes.

Tip: As soon as a casserole dish is empty, pop it into a sink full of hot, soapy water to speed clean-up…saves oodles of scrubbing time!

Nutritional Facts:

Serves: 8
Total Calories: 476
Calories from Fat: 306

This Chicken & Wild Rice Casserole recipe is from the Comfort Foods Cookbook. Download this Cookbook today.

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