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Woo! Things are going to get crazy! Well, crazy for your tastebuds at the very least. In either case, Wild Friday Night Casserole is going to liven up the evening! A bed of tender rice makes a fluffy platform for juicy chicken, a tangy, savory mushroom sauce, and melty cheese. What makes it unique is the topping: more cheese and crunchy toasted almonds! That just spells and smells like fun! Wild Friday Night Casserole brings energy to any day of the week, so every day can be a fabulous Friday!
Woo! Things are going to get crazy! Well, crazy for your tastebuds at the very least. In either case, Wild Friday Night Casserole is going to liven up the evening! A bed of tender rice makes a fluffy platform for juicy chicken, a tangy, savory mushroom sauce, and melty cheese. What makes it unique is the topping: more cheese and crunchy toasted almonds! That just spells and smells like fun! Wild Friday Night Casserole brings energy to any day of the week, so every day can be a fabulous Friday!
Ingredients
- 1 (2.25-ounce) package sliced almonds
- 2 (6.2-ounce) boxes fast-cooking long-grain wild rice mix
- 1/4 cup butter
- 4 celery ribs chopped
- 2 medium onions chopped
- 5 cups chicken cooked and chopped
- 2 (10.75-ounce) cans cream of mushroom soup
- 2 (8-ounce) cans chopped water chestnuts drained
- 1 (8-ounce) container sour cream
- 1 cup milk
- 1/2 teaspoon table salt
- 1/2 teaspoon freshly ground pepper
- 4 cups cheddar cheese shredded and divided
- 2 cups breadcrumbs soft and fresh
Directions
- Preheat the oven to 350 degrees F.
- Lightly grease a 10x15-inch baking dish.
- Bake the almonds in a single layer in a shallow, oven-safe pan until toasted and fragrant, about 4-6 minutes. Make sure to stir it halfway through.
- Prepare the rice mixes according to package directions.
- Melt the butter in a large skillet over medium heat.
- Add the celery and the onions to the melted butter and sauté until tender, about 10 minutes.
- Stir the chicken, the cream of mushroom soup, the water chestnuts, the sour cream, the milk, the table salt, the ground pepper, the prepared rice, and 3 cups of the cheese into the veggie mixture.
- Spoon the mixture into the prepared baking dish.
- Top the mixture with the breadcrumbs.
- Bake the casserole for 35 minutes, then sprinkle with the remaining cheese and the toasted almonds.
- Bake until the cheese is melted, about 5 minutes.
- Serve.
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