Best Leslies Favorite Chicken And Wild Rice Casserole Recipes

Leslie's Favorite Chicken-And-Wild Rice Casserole image

Provided by Peggy V.

Categories Poultry

Time 1h5m

Yield 1 casserole, 10-12 serving(s)

Number Of Ingredients 14

2 (6 1/4 ounce) packages fast-cooking long grain and wild rice blend
1/4 cup butter
4 celery ribs, finely chopped
2 medium vidalia onions, finely chopped
2 (8 ounce) cans sliced water chestnuts, drained
5 cups chopped cooked chicken
4 cups shredded cheddar cheese, divided
2 (10 1/4 ounce) cans 98% fat-free cream of mushroom soup, undiluted
1 (16 ounce) container light sour cream
1 cup skim milk
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup soft breadcrumbs
1 (2 1/4 ounce) package sliced almonds, toasted

Steps:

Prepare rice mixes according to package directions. Melt butter in a large skillet over medium heat; add celery and onion. Saute 10 minutes or until tender. Stir in water chestnuts, rice, chicken, 3 cups cheese, and next 5 ingredients.
Spoon mixture into a lightly greased 15x10 baking dish or a 4 quart baking dish. Top casserole with breadcumbs. Bake at 350 degrees for 35 minutes. Sprinkle with remaining 1 cup cheese and almonds; bake 5 more minutes.
You can divide this casserole evenly between 2 11x7 baking dishes. Bake as directed above or freeze casserole up to 1 month. Remove form freezer, and let stand at room temperature 1 hour. Bake, covered, at 350 degrees for 30 minutes. Uncover casserole, and bake 55 more minutes. Sprinkle with remaining 1 cup cheese adn almonds, and bake 5 more minutes.

Nutrition Facts : Calories 488.8, Fat 32.5, SaturatedFat 17, Cholesterol 128.5, Sodium 561.4, Carbohydrate 15.9, Fiber 2.5, Sugar 3.1, Protein 33.6

Favorite Chicken and Wild Rice Casserole image

Provided by LonghornMama

Categories Chicken

Time 1h5m

Yield 10 serving(s)

Number Of Ingredients 12

2 (6 1/4 ounce) packages quick-cooking long grain and wild rice mix
1/4 cup butter
2 medium onions, chopped
4 stalks celery, chopped
2 (8 ounce) cans sliced water chestnuts, drained
5 cups chopped cooked chicken
1 lb shredded cheddar cheese, divided (4 cups)
2 (10 3/4 ounce) cans cream of mushroom soup, undiluted
16 ounces sour cream
1 cup milk
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

Prepare rice according to package directions; set aside.
Saute onion, celery and water chestnuts in butter until tender.
In a very large bowl, combine rice, onion mixture, 3 cups cheese, chicken, soup, sour cream, milk, salt and pepper.
Pour into a lightly greased 15x10 inch baking dish or 4 qt casserole.
Bake at 350 for 30 minutes.
Sprinkle with remaining 1 cup cheese and bake 5 minutes.