2 (6.2-oz) pkg. fast-cooking long-grain and wild rice mix
1/4 cup butter or margarine
3 celery ribs, chopped
2 medium onions, chopped
2 (8-oz.) cans sliced water chestnuts, drained
5 cups chicken, cooked and chopped into pieces
4 cups (1 lb.) cheddar cheese, shredded and divided
2 (10-oz.) cans cream of mushroom soup, undiluted
2 (8-oz.) pkg. sour cream
1 cup milk
1/2 tsp. salt
1/2 tsp. pepper
1/2 cup soft breadcrumbs
1 (2.25-oz.) pkg. sliced almonds, toasted
Instructions
Preheat oven to 350° F. Lightly grease a 15x10-inch baking dish. or 2 9x13-inch baking dishes.
Prepare rice mixes according to package directions.
In a large skillet over medium heat, melt butter. Add celery and onion, and saute 10 minutes or until tender. Stir in water chestnuts, rice, chicken, 3 cups cheese, cream of mushroom soup, sour cream, milk, salt and pepper.
Spoon mixture into the prepared baking dish(s), and top with breadcrumbs. Bake for 35 minutes. Sprinkle with remaining 1 cup cheese and almonds, and bake for 5 additional minutes.
Note: Bake as directed or freeze casserole up to 1 month. Remove from freezer, and let stand at room temperature for 1 hour. Bake for 55 minutes. Sprinkle with cheese and almonds, and bake for 5 additional minutes.
Originally Submitted
6/19/2008
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