Chicken and Wild Rice Bake
Recipe information
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Cooking:
10 min.
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Servings per container:
10
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Source:

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.