Preparation Steps

• Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
• In a large bowl, combine the cooked chicken, cooked wild rice, celery, onion, mushrooms, and red bell pepper.
  2 cups cooked chicken
• In a separate bowl, whisk together the cream of mushroom soup, cream of chicken soup, and milk until smooth.
  2 cups cooked chicken
• Pour the soup mixture over the chicken and rice mixture. Add half of the cheddar cheese and stir to combine.
  2 cups cooked chicken
• Transfer the mixture to the prepared baking dish and spread evenly.
• In a small bowl, combine the slivered almonds and breadcrumbs. Drizzle with melted butter if using. Sprinkle this topping evenly over the casserole.
  2 cups cooked chicken
• Bake for 25-30 minutes, or until the casserole is hot and bubbly and the topping is golden brown.
• Sprinkle the remaining cheddar cheese over the top during the last 5 minutes of baking, if desired.
  2 cups cooked chicken
• Let stand for 5-10 minutes before serving.