Ingredients for - Chicken and Wild Rice Bake

1. Fast-cooking long grain and wild rice mix 2 (6.1 ounce) boxes
2. Water 1 ¾ cups
3. Butter, divided 5 tablespoons
4. Sweet onion, chopped 1 large
5. Cubed cooked chicken 5 cups
6. Shredded Cheddar cheese, divided 4 cups
7. Condensed cream of mushroom soup 2 (10.75 ounce) cans
8. Sliced water chestnuts, drained 2 (8 ounce) cans
9. Sour cream 1 (16 ounce) container
10. Milk 1 cup
11. Salt ½ teaspoon
12. Ground black pepper ½ teaspoon
13. Soft bread crumbs ½ cup
14. Sliced toasted almonds ¼ cup

How to cook deliciously - Chicken and Wild Rice Bake

1 . Stage

Combine rice, contents of included seasoning packet, 1 3/4 cups water, and 1 tablespoon butter in a medium saucepan. Stir well and bring to a boil. Reduce heat to medium or medium-low, and simmer, covered, for 5 minutes. Remove from heat and set aside until water is absorbed, about 5 minutes.

2 . Stage

Preheat the oven to 350 degrees F (175 degrees C).

3 . Stage

Melt remaining butter in a large skillet over medium-high heat. Add onion and saute until soft, about 5 minutes. Transfer to a large baking dish with cooked rice. Add chicken, 3 cups Cheddar cheese, condensed soup, water chestnuts, sour cream, milk, salt, and pepper and stir until well mixed. Top with bread crumbs.

4 . Stage

Bake in the preheated oven for 35 to 40 minutes. Sprinkle with remaining Cheddar cheese and almonds and continue to bake until cheese has melted, about 5 minutes longer.