Chicken and Wild Rice Bake

This creamy, cheesy chicken and wild rice bake is perfect for feeding a crowd, and it's ready in just over an hour.

• Preparation Time: 10 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 5 mins
• Calories: 696 Calories

Ingredients

• 1 cup milk
• 1 (16 ounce) container sour cream
• 2 (10.75 ounce) cans condensed cream of mushroom soup
• 5 tablespoons butter, divided
• 1 large sweet onion, chopped
• 2 (8 ounce) cans sliced water chestnuts, drained
• 4 cups shredded Cheddar cheese, divided
• 2 (6.1 ounce) boxes fast-cooking long grain and wild rice mix
• 5 cups cubed cooked chicken
• 0.5 teaspoon ground black pepper
• 0.5 teaspoon salt
• 1.75 cups water
• 0.5 cup soft bread crumbs
• 0.25 cup sliced toasted almonds

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Combine rice, contents of included seasoning packet, 1 3/4 cups water, and 1 tablespoon butter in a medium saucepan. Stir well and bring to a boil. Reduce heat to medium or medium-low, and simmer, covered, for 5 minutes. Remove from heat and set aside until water is absorbed, about 5 minutes.

Step 3

Melt remaining butter in a large skillet over medium-high heat. Add onion and saute until soft, about 5 minutes. Transfer to a large baking dish with cooked rice. Add chicken, 3 cups Cheddar cheese, condensed soup, water chestnuts, sour cream, milk, salt, and pepper and stir until well mixed. Top with bread crumbs.

Step 4

Bake in the preheated oven for 35 to 40 minutes. Sprinkle with remaining Cheddar cheese and almonds and continue to bake until cheese has melted, about 5 minutes longer.