Creamy and flavorful, Easy Chicken and Wild Rice Casserole is full of tender chicken, cheese, water chestnuts, and a blend of seasoned white and wild rice.
10.5ozcream of mushroom soup; you can substitute cream of celery or cream of chicken soupcan
8ozsour creamcontainer
½cupmilk
¼teaspoonkosher salt
¼teaspoonground black pepper
½cuppanko breadcrumbs
Instructions
Preheat the oven to 350 degrees F.
Prepare the rice according to the package directions and set aside.
Add 2 tablespoon butter to a large skillet over medium heat. When the butter is melted, add the onions and celery. Cook for about 10 minutes or until the vegetables are soft and tender.
Add the water chestnuts, rice, chicken, 2-½ cups cheese, mushroom soup, sour cream, milk, kosher salt and pepper and mix to combine.
Coat a 9x13 baking dish with non-stick cooking spray and add the chicken and rice mixture.
Melt remaining 1 tablespoon butter and mix with the panko crumbs. Sprinkle evenly over the casserole and bake for 35-40 minutes or until the casserole is bubbling and the breadcrumbs are brown and toasty.
Remove from the oven, let sit for 5-10 minutes and serve.