This is another great recipe courtesy of friends of my Mom’s. She’s even more social than me & lucky to have friends willing to share when they make an awesome casserole. The original recipe is for chicken & wild rice casserole but included how to do it with shrimp. Since we were at the beach {for Easter}, we made it the shrimp way & the casserole was delicious. We halved the recipe & it was plenty for 6 adults.

Shrimp and Wild Rice Casserole 

1 (2.25 oz)  pkg sliced almonds {skipped}
2 (6.2 oz) boxes fast cooking long grain and wild rice mix
1/4 c butter
4 celery ribs, chopped
2 medium onions, chopped
2 lb medium sized raw shrimp, peeled & deveined
2 cans cream of mushroom soup
1 (8 oz) can chopped water chestnuts
1 (8 oz) container sour cream
1 c dry white wine
1/2 t salt
1/2 t pepper
2 c shredded parmesan cheese, divided
2 C shredded monteray jack cheese, divided

Preheat over to 350. Bake almonds in single layer 4-6 minutes, until toasted, stirring half way through.

Prepare rice mix according to package directions.

Melt butter in large skillet over medium heat, add celery & onions. Saute 10 minutes or until tender. Add the shrimp. Stir in soup, water chestnuts, sour cream, wine, salt & pepper, rice and 3 cups of the cheese. Spoon mixuture into lightly greased 15 x 10 dish or two 11 x 7 dishes.

Bake at 350 for 35 minutes. Sprinkle w/remaining 1 C of cheese and almonds. Bake another 5 minutes.

You can also do this recipe with chicken {5 c chopped & cooked}. Change 4 c cheddar for the monterey jack & parmesan & sub milk for the white wine.