Recipe Background
Years ago, chicken was outrageously expensive, which is why the phrase "winner-winner chicken dinner" exists. Now, chicken is far more affordable, but you can still taste victory with the Winner Chicken Dinner. It's an extra-crunchy casserole with plenty of nuts and golden breadcrumbs, mingling with melty cheese and fluffy rice. Of course, it can't be the Winner Chicken Dinner without chicken, and it is here in spades, and with a creamy, savory sauce! This dish is going for the gold, and we have a good feeling that it might just win it all!
Years ago, chicken was outrageously expensive, which is why the phrase "winner-winner chicken dinner" exists. Now, chicken is far more affordable, but you can still taste victory with the Winner Chicken Dinner. It's an extra-crunchy casserole with plenty of nuts and golden breadcrumbs, mingling with melty cheese and fluffy rice. Of course, it can't be the Winner Chicken Dinner without chicken, and it is here in spades, and with a creamy, savory sauce! This dish is going for the gold, and we have a good feeling that it might just win it all!
Ingredients
- 1/4 cup butter
- 4 ribs celery 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 black pepper
- 2 (6.2-ounce) boxes fast-cooking long grain and wild rice mix cooked, according to the package directions
- 4 cups cheddar cheese shredded, divided
- 2 cups soft fresh breadcrumbs, can substitute 1 cup dry breadcrumbs
- 1 (2.25-ounce) package sliced almonds toasted
- fresh parsley leaves optional, to taste, for garnish
Directions
- Preheat the oven to 350 degrees F.
- Lightly coat a 10x15-inch baking dish with nonstick spray.
- In a large skillet over medium heat, melt the butter.
- Add the celery and the onions and sauté until tender, about 10 minutes.
- Stir in the cooked chicken, the cream of mushroom soup, the water chestnuts, the sour cream, the milk, the salt, the black pepper, the cooked rice, and 3 cups of the cheese.
- Spoon the mixture into the prepared baking dish.
- Top the casserole with the breadcrumbs.
- Bake for 35 minutes.
- Top with the remaining cheese and the almonds.
- Bake until the cheese on top is melted, about 5 minutes.
- Serve garnished with the parsley leaves.
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