Food and Recipes Dish Casserole Chicken-and-Wild Rice Casserole 4.4 (9) 9 Reviews A tried-and-true chicken casserole that wins over family and guests time and time again. By Southern Living Test Kitchen Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Southern Living's editorial guidelines Published on April 23, 2018 Print Rate It Share Share Tweet Pin Email Photo: Becky Luigart-Stayner Active Time: 30 mins Total Time: 1 hrs 15 mins Yield: 10 to 12 serves Using a long-grain and wild rice mix and toasted almonds in chicken casserole makes it a little bit dressier and fit for company. Ingredients 1 (2.25-oz.) package sliced almonds, toasted 2 (6.2-oz.) boxes fast-cooking long-grain and wild rice mix ¼ cup butter 4 celery ribs, chopped 2 medium onions, chopped 5 cups chopped cooked chicken 2 (10 ¾-oz.) cans cream of mushroom soup 2 (8-oz.) cans chopped water chestnuts, drained 1 (8-oz.) container sour cream 1 cup milk ½ teaspoon table salt ½ teaspoon freshly ground pepper 4 cups (16 oz.) shredded Cheddar cheese, divided 2 cups soft, fresh breadcrumbs Directions Preheat oven to 350°F. Bake almonds in a single layer in a shallow pan 4 to 6 minutes or until toasted and fragrant, stirring halfway through. Prepare rice mixes according to package directions. Meanwhile, melt butter in a large skillet over medium heat; add celery and onions. Sauté 10 minutes or until tender. Stir in chicken, next 6 ingredients, rice, and 3 cups cheese. Spoon mixture into a lightly greased 15- x 10-inch baking dish or 2 (11- x 7-inch) baking dishes. Top with breadcrumbs. Bake at 350°F for 35 minutes. Sprinkle with remaining 1 cup cheese, and top with toasted almonds. Bake 5 minutes. Tips Make It AheadPrepare as directed in Steps 2 and Cover with aluminum foil, and freeze up to 1 month. Remove from freezer, and let stand at room temperature 1 hour. Toast almonds as directed in Step Bake casserole, covered, at 350°F for 30 minutes. Uncover and bake 55 minutes to 1 hour and 15 minutes or until thoroughly heated. Sprinkle with 1 cup (4 oz.) shredded Cheddar cheese and toasted almonds. Bake 5 more minutes. Try These Twists Shrimp-and-Wild Rice Casserole: Substitute 2 lb. peeled and deveined, medium-size raw shrimp (4 1/50 count) for chicken; 2 cups (8 oz.) shredded Monterey Jack cheese and 2 cups grated Parmesan cheese for Cheddar cheese; and 1 cup dry white wine for milk. Cajun Chicken-and-Wild Rice Casserole: Omit salt and pepper. Reduce chicken to 2 ½ cups. Prepare as directed, sautéing 1 lb. andouille sausage, chopped, and 1 green bell pepper, diced, with celery in Step Stir 1 (15-oz.) can black-eyed peas, drained, and 1 tsp. Cajun seasoning into rice mixture. Proceed as directed. Rate it Print