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.

Yield: 12

Easy Comfort Food :: Chicken and Wild Rice Casserole

Print

Cook Time 35 minutes

Total Time 35 minutes

Ingredients

• 2 boxes fast-cooking long-grain and wild rice mix
• 1/4 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
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 4 cups shredded cheddar cheese

Instructions

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.

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