Chicken and Wild Rice Casserole

via Southern Living

This chicken and rice casserole is a tried-and-true favorite.  It is perfect for a freezer meal or a dinner to take to someone.  It is also easy to keep these ingredients on hand to make this in a pinch.  It is a wonderful comfort food!  You can find the original recipe here.

• 1 packages sliced almonds

• 2 boxes fast-cooking long-grain and wild rice mix (Uncle Ben's)

• 1/4 cup butter

• 4 celery ribs, chopped

• 2 medium onions, chopped

• 5 cups chopped cooked chicken

• 2 cans cream of mushroom soup

• 2 cans chopped water chestnuts, drained (I omit this)

• 1  8 oz sour cream

• 1 cup milk

• 1/2 tsp. table salt

• 1/2 tsp. freshly ground pepper

• 4 cups (16 oz.) shredded Cheddar cheese, divided

• 2 cups breadcrumbs

1.  Preheat oven to 350.  Bake almonds in a single layer for 4-6 minutes until toasted.

2.  Prepare rice mixes according to directions.

3.  Meanwhile, melt butter in a large skillet over medium heat.  Add celery and onions.  Saute til tender.  Stir in chicken, soup, sour cream, milk, salt, pepper, rice, and 3 cups of cheese.  

4.  Spoon mixture into a lightly greased 10"x15" pan or 2 11x7" pans.  Top with breadcrumbs.

5.  Bake at 350 for 35 minutes.  Sprinnkle with remaining 1 cup cheese and toasted almonds and bake an additional 5 minutes.