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Ingredients

• 1 (2.25-oz.) package sliced almonds
• 2 (6.2-oz.) boxes fast-cooking long-grain and wild rice mix
• 1/4 cup butter
• 4 celery ribs, chopped
• 2 medium onions, chopped
• 2 pounds peeled and deveined, medium-size raw shrimp (4 1/50 count)
• 2 (10 3/4-oz.) cans cream of mushroom soup
• 2 (8-oz.) cans chopped water chestnuts, drained
• 1 (8-oz.) container sour cream
• 1 cup dry white wine
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 cups (8 oz.) shredded Monterey Jack cheese
• 2 cups grated Parmesan cheese
• 2 cups soft, fresh breadcrumbs

Description

MyRecipes Recommends That You Make This Shrimp-and-Wild Rice Casserole Recipe From Southern Living

MyRecipes