I think made this casserole every month when we were first married.   I pretty much only knew how to make this casserole and brownies, so that was my go-to meal.  John took one bite tonight and said, “oh yes, I remember this one.”  I’m not sure he remembered it fondly because we got pretty sick of it back then.  There is only so much chicken and rice one can eat…

 

This recipe is not very quick, but it’s certainly easy, you can make it in advance, and you’ll have 2 dinners (and several lunches). I’ve taken out the cream of mushroom soup from the original Southern Living recipe, replacing it with homemade white sauce (or béchamel if you want to get all technical).    Enjoy, and let me know if you try out my recipe!

 

Retro Chicken and Rice Casserole

makes two 11×7 casseroles

 

4 (8.8 oz) packages precooked long grain and wild rice (I like Uncle Ben’s Ready Rice)

5 cups cooked chicken, chopped (use rotisserie chicken or cook your own)

1 8 oz can sliced water chestnuts, drained and rinsed

8 ounces nonfat Greek yogurt

1 (3 oz) package slivered almonds

4 cups shredded cheddar cheese

4 celery stalks, chopped

1 large onion, diced

2 teaspoons olive oil

1/4 cup flour

1/4 cup butter (half a stick)

1 cup milk

2 cups chicken broth

2 cups fresh bread crumbs (pulse a baguette in the food processor until it makes crumbs)

 

Preheat oven t0 350.

 

In a large bowl, combine the rice, chicken, water chestnuts, Greek yogurt, almonds, and 2 cups of cheddar cheese. Set aside.

 

In a large skillet, heat olive oil over medium heat.  Add onions and celery and saute about 7- 10 minutes, or until tender.  Add butter and flour to the pan, melt butter, and then cook mixture for about 3 minutes.  Add chicken broth slowly to the pan, whisking constantly.  Add milk.  Bring to a boil, then reduce heat to low and allow sauce to thicken.

 

When sauce is thick, pour it over the ingredients in the bowl and stir well.   Divide mixture between 2 greased 11×7 casserole dishes.  Top each dish with one cup of bread crumbs.

 

Bake at 350 for 30-35 minutes or until bubbly.  Top each dish with 1 cup each of cheddar cheese and bake for 5 minutes more, or until cheese is melted.

 

To freeze: Leave off the 1 cup of cheese for the top.  Cover with foil and freeze.  To cook, thaw in refrigerator overnight, then bake at 350 covered for 30 minutes.  Uncover casserole,  and bake an hour or until heated through and bubbly. Add the cheddar cheese and cook 5 minutes more.