~ CHICKEN & RICE CASSEROLE ~

~ Chicken & Rice Casserole ~ image

Provided by Cassie *

Time 1h5m

Number Of Ingredients 17

2 - 2 1/2 c cooked chicken, cubed
1 box uncle bens quick cooking, wild rice mix + ingredients on box
2 Tbsp butter
2 stalk(s) celery, chopped
1 medium onion, chopped
1 Tbsp minced, garlic
1 - 8 oz can, drained, sliced water chestnuts
1 - 10 3/4 oz cream of chicken soup - or mushroom
1 1/2 c shredded, sharp cheddar cheese
1 c sour cream
1/2 c milk
1 tsp each - kosher salt & pepper
1/2 tsp poultry seasoning
TOPPING
1 - 2.8 oz package, french fried onions, crushed
1/4 c slivered almonds
1/2 c shredded, sharp cheddar cheese

Steps:

1. Preheat oven to 350 degrees F. Spray a 2 quart casserole with non stick cooking spray or grease. Prepare rice mix according to package. Poach chicken in salted water. Cool, cut into cubes. In a large skillet over medium heat, melt butter. To this add onion, celery and garlic. Cook and stir until onion and celery are tender. Add the chicken, prepared rice, sour cream, soup, milk, cheese, chestnuts, seasonings and stir until well combined. Spread evenly into prepared dish. Top with crushed onions. Bake for 35 - 40 minutes or until golden and bubbly. Mix cheese and almonds and sprinkle evenly over casserole. Place back into oven and bake another 5 - 10 minutes or until cheese is melted.
2. I served with a side of my roasted Brussels sprouts. Delish!