5 cups meat from a rotisserie chicken cooked chopped
21.5 oz cream of mushroom soup canned
1 cup milk
2 medium onions chopped
0.5 teaspoon pepper
12.4 oz fast-cooking and rice mix long-grain wild
0.5 teaspoon salt
16 oz cheddar cheese shredded divided
8 oz cup heavy whipping cream sour
Equipment
frying pan
oven
baking pan
aluminum foil
Directions
Preheat oven to 35
Bake almonds in a single layer in a shallow pan 4 to 6 minutes or until toasted and fragrant, stirring halfway through.
Prepare rice mixes according to package directions.
Meanwhile, melt butter in a large skillet over medium heat; add celery and onions. Saut 10 minutes or until tender. Stir in chicken, next 6 ingredients, rice, and 3 cups cheese. Spoon mixture into a lightly greased 15- x 10-inch baking dish or 2 (11- x 7-inch) baking dishes. Top with breadcrumbs.
Bake at 350 for 35 minutes.
Sprinkle with remaining 1 cup cheese, and top with toasted almonds.
Bake 5 minutes.
To Make Ahead: Prepare as directed in Steps 2 and Cover with aluminum foil, and freeze up to 1 month.
Remove from freezer, and let stand at room temperature 1 hour. Toast almonds as directed in Step
Bake casserole, covered, at 350 for 30 minutes. Uncover and bake 55 minutes to 1 hour and 15 minutes or until thoroughly heated.
Sprinkle with 1 cup (4 oz.) shredded Cheddar cheese and toasted almonds.
Bake 5 more minutes.
Shrimp-and-Wild Rice Casserole: Substitute 2 lb. peeled and deveined, medium-size raw shrimp (4 1/50 count) for chicken; 2 cups (8 oz.) shredded Monterey Jack cheese and 2 cups grated Parmesan cheese for Cheddar cheese; and 1 cup dry white wine for milk.
Cajun Chicken-and-Wild Rice Casserole: Omit salt and pepper. Reduce chicken to 2 1/2 cups. Prepare as directed, sauting 1 lb. andouille sausage, chopped, and 1 green bell pepper, diced, with celery in Step Stir 1 (15-oz.) can black-eyed peas, drained, and 1 tsp. Cajun seasoning into rice mixture. Proceed as directed.
