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Chicken with Wild Rice
Delicious! Ingredients:
1 6 1/4 ounce package quick-cooking long grain and wild rice
1 cup cooked, chopped chicken
1 8 ounce can sliced water chestnuts, drained (optional)
1 cup finely chopped clecry
1 1/4 cups finely chopped onion
1 cup mayonnaise (may use light)
1 10 3/4 ounce can condensed cream of mushroom soup
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Just click here to get a printer-friendly version of this recipe. • Share it: click to send this recipe to a friend! | | Directions:
Cook rice according to package directions. Combine rice and chopped chicken, water chestnuts, celery, and onion; put mixture in a 1 gallon freezer bag if freezing. Pour into a baking dish if serving immediately. Preheat oven to 325. Stir may and soup together and spread over chicken and rice mixture. Cover and bake for 1 hour.
To prepare for serving, thaw rice and chicken mixture, remove from bag and place into a baking dish (2 1/2 quart) that has been treated with non stick spray. Cover with mayo and soup mixture and spread over chicken. Cover and bake at 325 for one hour.
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