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This Creamy Chicken & Wild Rice Casserole, made even better with a sprinkling of Stove Top and toasted chopped almonds, is sure to be a hit at your Friendsgiving dinner…you know the pre-Thanksgiving meal that you enjoy with your friends. 🙂 It feeds a crowd and treats those taste buds to an incredible, flavorful experience!
I just love this time of year, don’t you?! The get-togethers with loved ones are wonderful, but I just might look forward most to the yummy food that accompanies them. 🙂 But isn’t that what the holidays are for? Good sustenance and great company? I’d venture to say, “Yes”!
I always enjoy a good potluck followed by adult conversation. You know, the kind where you start out talking about your day or the weather because you’re trying not to always bring up the kids first, but then, without fail, you end up talking about them anyway. 🙂 Ahhhh…children are great!
But there’s no need to be desperate for conversation starters when this casserole is around, because it will be the talk of the evening!
I mean, common, I can see you drooling from here. Heck, why not serve this creamy casserole for Thanksgiving dinner? There’s no rules that say, “Thou shalt not eat chicken on Thanksgiving”, or at least I’ve never heard that one.
In fact, I’m here to tell you that you can have your cake and eat it too, because this dish is a perfect lead-in to Turkey Day without breaking from tradition. And/or, go ahead and serve it as a tasty side on the day of the big feast! All in attendance will thank you!
I found everything I needed for this meal, plus lots more at Walmart. I applaud anyone who can stick to a list. 🙂
This casserole would also be fantastic with turkey in place of the chicken. If you choose to do that, simply sub in Stove Top Stuffing Mix for Turkey in place of the Chicken variety that I used.
Select whatever variety of Kraft shreds that strikes your fancy. I love the Colby & Monterey Jack blend.
{CREAMY CHICKEN & WILD RICE CASSEROLE}
Adapted from Southern Living
1 box fast-cooking long-grain and wild rice mix
1/8 cup (2 Tbsp.) butter
2 celery ribs, chopped
1 medium onion, chopped
2 1/2 cups chopped cooked chicken
1 (10 3/4 oz.) can cream of mushroom soup
1/2 cup sour cream (full fat)
1/2 c. milk
1/4 tsp salt
1/4 tsp. pepper
2 cups Kraft Shredded Cheese (I used Colby and Monterey Jack), divided
1 pkg. (6 oz.) Stove Top Stuffing Mix for Chicken
1/2 c. chopped toasted almonds
Prepare rice mix according to package directions, except reduce amount of water by 1/8 cup. Be sure to let it sit (off the heat) for at least 5 minutes after cooking to let some of the excess liquids absorb.
Meanwhile, melt butter in a large skillet over medium heat; saute celery and onions until soft. Preheat oven to 350 degrees Fahrenheit. Prepare Stove Top stuffing according to package directions.
In a large bowl, stir together cream of mushroom soup, sour cream, milk, salt and pepper. Add in celery and onions, chicken, 1 1/2 c. Kraft Shreds, and cooked wild rice, straining away the excess liquid as best as possible.
Transfer mixture to a greased 8″x8″ baking dish.
Top with prepared Stove Top stuffing.
Bake, uncovered, at 350 degrees Fahrenheit for 35 minutes. Sprinkle with 1/2 c. Kraft Shreds; top with toasted, chopped almonds. Bake 5 more minutes. Remove, let cool for 5 minutes, then enjoy!
Let this casserole accompany you to your next dinner party! I promise it won’t disappoint! My husband said that he is requiring me to make this once a month now for forever. 🙂 It’s that good!If you’d like more inspiration, check out the Cooking Up Good website. It has recipes, sweepstakes, loyalty programs, coupons and more! What’s not to love? If you’re looking for a new dinner idea or a chance to win some awesome prizes, be sure to take a peek!
Pop over and view the Pinterest board below for even more fantastic ideas!
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