Name: Leslie’s Favorite Chicken-and-Wild Rice Casserole
Ingredients: 2 6.2-ounce packages fast-cooking long-grain and wild rice mix; ¼ cup butter or margarine; 2 medium onions (chopped); 4 celery ribs (chopped); 2 8-ounce cans sliced water chestnuts, drained; 5 cups chopped cooked chicken; 4 cups 1 pound shredded Cheddar cheese, divided; 2 10¾-ounce cans cream of mushroom soup, undiluted; 2 8-ounce containers sour cream; 1 cup milk; ½ teaspoon salt; ½ teaspoon pepper; ½ cup soft breadcrumbs (optional)

Prepare rice according to package directions; set aside.
Melt butter in a large skillet over medium heat; add onions, celery, and water chestnuts.
Sauté 10 minutes or until vegetables are tender.
Stir in rice, chicken, 3 cups Cheddar cheese, and next 5 ingredients; spoon mixture into a lightly greased 15- x 10-inch baking dish or a 4-quart casserole.
Top with breadcrumbs, if desired.
Bake casserole at 350° for 30 minutes.
Sprinkle with remaining 1 cup Cheddar cheese, and bake 5 more minutes.
To Make Ahead: Casserole may be frozen up to 1 month.
Let stand at room temperature 1 hour.
Bake, covered, at 350° for 30 minutes.
Uncover and bake 55 more minutes.
Sprinkle with cheese, and bake 5 more minutes.

Leslie’s Favorite Chicken-and-Wild Rice Casserole

Leslie’s Favorite Chicken-and-Wild Rice Casserole

Ingrediënten

Makes 6 to 8 servings / Prep: 20 min., Cook: 10 min., Bake: 35 min.

Instructies

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Gerelateerd

Leslie’s Favorite Chicken-and-Wild Rice Casserole

Ingrediënten

Makes 6 to 8 servings / Prep: 20 min., Cook: 10 min., Bake: 35 min.

Instructies

————————————————————————————————–

Dit delen:

Vind ik leuk:

Gerelateerd

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