Ideal winter meals to me include soup, chili, and casseroles. I like warm, comforting food after a long day of work followed by a workout. A recent recipe test that was a resounding success was Chicken and Wild Rice Casserole from the December 2011 issue of Southern Living.
This recipe fills to almost overflowing a 13×9 casserole dish. I’m a big fan of a large casserole because it means dinner is ready for several nights in a row.
This dish includes chicken, rice, celery, onion, and water chestnuts. The celery and water chestnuts provide a nice crunch to go along with the creaminess of the casserole.
If you are looking for a dinner idea, your family may enjoy this dish.
- 2 boxes fast-cooking long-grain and wild rice mix
- ¼ cup butter
- 4 celery ribs, chopped
- 2 medium onions, chopped
- 5 cups shredded cooked chicken
- 2 cans cream of mushroom soup
- 2 (8 oz) cans chopped water chestnuts, drained
- 8 oz sour cream
- 1 cup milk
- ½ tsp. salt
- ½ tsp. pepper
- 4 cups shredded cheddar cheese
- Preheat oven to 350 degrees.
- Prepare rice mixes according to package directions.
- Melt butter in a large skillet over medium heat; add celery and onions. Saute 10 minutes or until tender. Stir in chicken, next 6 ingredients, rice and cheese. Spoon mixture into a lightly greased 13 x 9" baking dish.
- Bake at 305 degrees for 35 minutes or until bubbling.