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Chicken and Wild Rice Casserole Recipe

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This recipe for Chicken and Wild Rice Casserole is from Mom's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Box (6oz) long grain and wild rice blend
3 Tbsp. Butter
1 Cup Onion, finely diced
1 Cup Celery, finely diced
1 Tsp. Garlic Salt
1/2 Tsp. Black Pepper
1 1/2 Cups Chicken Stock
1/4 Cup water
1/4 Cup Dry White Wine (optional)
2 Cups Asparagus Cut in 1 inch pieces
3 Cups Shredded or Cubed cooked chicken
1 can (8oz) sliced water chestnuts, drained
1 can (10.75oz) condensed cream of celery soup
1 can (10.75oz) condensed cream of chicken soup
1 Cup Mayonnaise
1 Cup Milk
2 Tsp. Lemon Juice
3 Cups Shredded Swiss Cheese
1/2 Cup Sliced Almonds
Directions:
Directions:
Prepare wild rice according to package, less 1/4 cup of water. In a large skillet, melt butter. Sauté onion and celery for a few minutes. Season with garlic slat and pepper. Add chicken stock, water and wine. Bring to a boil and add asparagus. Cook asparagus for a few minutes until it just starts to get tender. In a large bowl, whisk together both soups, milk, mayonnaise and lemon juice. Stir in rice, chicken, water chestnuts and vegetable mixture with liquid. Mix well. Spoon into a 9x13 baking dish that has been sprayed with cooking spray. Sprinkle with cheese and then almonds. Bake covered in foil in a preheated 350º oven for 40-50 minutes. Uncover and bake another 15-25 minutes until bubbly and nuts are a little brown.

 

 

 

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