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Favorite Chicken and Wild Rice Casserole

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“I found this in Southern Living several years ago and make it often, especially when bringing a meal to someone. It freezes well which is good since the recipe is much more than my family can eat. I usually make it either in 2 2qt baking dishes or 3 9x9 pans for freezing and add a little extra cheese on top. Light sour cream, lowfat milk and Healthy Request soup work well for a lower fat version.”
READY IN:
1hr 5mins
SERVES:
10
UNITS:
US

Ingredients Nutrition

Directions

  1. Prepare rice according to package directions; set aside.
  2. Saute onion, celery and water chestnuts in butter until tender.
  3. In a very large bowl, combine rice, onion mixture, 3 cups cheese, chicken, soup, sour cream, milk, salt and pepper.
  4. Pour into a lightly greased 15x10 inch baking dish or 4 qt casserole.
  5. Bake at 350 for 30 minutes.
  6. Sprinkle with remaining 1 cup cheese and bake 5 minutes.

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