CHICKEN AND WILD RICE BAKE

Chicken and Wild Rice Bake image

Creamy, cheesy good. Good chicken and wild rice baked casserole to feed a crowd.

Provided by Shelly

Time 1h10m

Yield 10

Number Of Ingredients 14

Ingredients

2 (6.1 ounce) boxes fast-cooking long grain and wild rice mix
1 ¾ cups water
5 tablespoons butter, divided
1 large sweet onion, chopped
5 cups cubed cooked chicken
4 cups shredded Cheddar cheese, divided
2 (10.75 ounce) cans condensed cream of mushroom soup
2 (8 ounce) cans sliced water chestnuts, drained
1 (16 ounce) container sour cream
1 cup milk
½ teaspoon salt
½ teaspoon ground black pepper
½ cup soft bread crumbs
¼ cup sliced toasted almonds

Steps:

Combine rice, contents of included seasoning packet, 1 3/4 cups water, and 1 tablespoon butter in a medium saucepan. Stir well and bring to a boil. Reduce heat to medium or medium-low, and simmer, covered, for 5 minutes. Remove from heat and set aside until water is absorbed, about 5 minutes.
Preheat the oven to 350 degrees F (175 degrees C).
Melt remaining butter in a large skillet over medium-high heat. Add onion and saute until soft, about 5 minutes. Transfer to a large baking dish with cooked rice. Add chicken, 3 cups Cheddar cheese, condensed soup, water chestnuts, sour cream, milk, salt, and pepper and stir until well mixed. Top with bread crumbs.
Bake in the preheated oven for 35 to 40 minutes. Sprinkle with remaining Cheddar cheese and almonds and continue to bake until cheese has melted, about 5 minutes longer.

Nutrition Facts : Calories 696.3 calories, Carbohydrate 43.4 g, Cholesterol 137.2 mg, Fat 41.1 g, Fiber 2.2 g, Protein 38.2 g, SaturatedFat 21.8 g, Sodium 1443.2 mg, Sugar 5.3 g