Wednesday, December 17, 2008

What's Cooking Wednesday?

This is a great recipe to feed a big crowd or to stick in your freezer for later.

Leslie's Favorite Chicken-and-Wild Rice Casserole
(from Christmas with Southern Living, 2002)

2(6oz) pkgs. fast cooking long-grain wild rice mix
1/4c. butter or margarine
4 celery ribs, chopped
2 medium onions, chopped
2(8oz) cans sliced water chestnuts, drained
5c. chopped cooked chicken
4c. shredded cheddar cheese, divided
2 cans cream of mushroom soup
2(8oz.) containers sour cream
1c. milk
1/2t. salt
1/2t. pepper
1/2c. soft breadcrumbs
1(2.25oz) pkg. sliced almonds, toasted

Prepare rice according to package directions. Melt butter in large skillet over medium heat; add celery and onion. Saute 10 minutes or until tender. Stir in water chestnuts, rice, chicken, 3c. cheese and next 5 ingredients. Grease baking dish(es). Spoon mixture into one large 15x10-inch baking dish or 2 11x7-inch baking dishes (this is where you can bake one now and freeze the other to bake later). Top with breadcrumbs. Bake at 350 degrees for 35 minutes. Sprinkle with remaining 1c. cheese and almonds (divide between the 2 dishes if making 2); bake 5 more minutes. Yield: 12 servings. (NOTE: one casseroles will easily serve 6 very hungry people.)

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