Broccoli and Wild Rice Casserole

Broccoli and Wild Rice Casserole

2 (10 ounce) packages frozen chopped broccoli
1 (6 ounce) box Uncle Ben’s Long Grain and Wild Rice
1 can cream of chicken soup (or you can use cream of celery or cream of mushroom)
1 (8 ounce) jar Cheez Whiz
1 (8 ounce) can sliced water chestnuts, chopped
1 (8 ounce) carton sour cream

Preheat oven to 350 degrees. Cook broccoli according to package directions and cook rice, separately, according to package directions. Drain broccoli and set aside. Cool rice to almost room temperature. Combine all ingredients and spread into a greased 2/12-quart baking dish. Bake at 350 degrees for 30 minutes, or until casserole is golden and bubbly.

Makes 8 servings

Note: sometimes I make a cracker crumb topping for this casserole with Ritz cracker crumbs and butter. 1 sleeve Ritz crackers and ¼ cup melted butter-Mix together and spread on top of casserole. Bake according to directions.