My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Wednesday, May 5, 2010

Chicken and Wild Rice Casserole

Unless you have a large family I know this sounds like a lot. However I'm a big believer in cook once eat twice, or three or four times, or cut the recipe in half.

This can be baked as one large casserole, use a 4 quart dish, if needed or two smaller casseroles, two 8-9-inch baking dishes, or individual casseroles, 7 or 8, 8-12-ounce shallow baking dishes. For individual casseroles adjust your cooking time accordingly. If frozen, remove from freezer and let stand at room temperature 1 hour. Bake, covered at, 350 degrees for 30 minutes. Uncover and bake 55 more minutes. Sprinkle with remaining 1 cup cheese and almonds, and bake 5 more minutes.

Chicken and Wild Rice Casserole
10 to 12 servings
print recipe

2 (6.2-ounce) packages long-grain and wild rice mixture
1/4 cup butter
4 celery ribs, chopped
2 medium onions, chopped
2 (8-ounce) cans sliced water chestnuts, drained
5 cups chopped cooked chicken
4 cups (16-ounces) shredded Cheddar cheese, divided
2 (10 1/4-ounce) cans cream of mushroom soup
1 (8-ounce) containers sour cream
1 cup milk
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups soft, fresh breadcrumbs
1 (2.25-ounce) package sliced almonds, toasted

Preheat oven to 350 degrees. Prepare rice 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 rice, water chestnuts, chicken, 3 cups cheese, and next 5 ingredients.

Spoon mixture into a lightly greased 4-quart baking dish. Top with breadcrumbs. Bake at 350 degrees for 35 minutes. Sprinkle with remaining 1 cup cheese and almonds; bake 5 more minutes.


  1. I haven't made this in a long time. It never goes to waste around our house because it heats up nicely for lunch, or it's even good cold.

  2. I'd like to do the double batch thing, but I think I am cursed, because inevitably if I doubled something, my family would decide they hated it.

  3. Jb, only do half of the recipe until your family decides if it's a keeper. It really is very good, nothing not to like.


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