Chicken and wild rice casserole^
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Broiler fryer |
| 1 | pack | (6oz) long grain and wild |
| Rice mix, uncooked | ||
| 1 | medium | Onion, chopped |
| 1 | medium | Green bell pepper, chopped |
| 1 | can | Cream of mushroom soup, |
| Undiluted | ||
| 1 | can | (8oz) sliced water chestnuts |
| Drained | ||
| 1 | can | (2oz) diced pimento, |
| Drained | ||
| 1 | cup | Mayonnaise |
| 1 | cup | (4oz) shredded cheddar |
| Cheese | ||
Directions
Place chicken in a Dutch oven; add water to cover. Bring to a boil; reduce heat and simmer 45 minutes or until tender. Remove chicken, reserving broth for other uses. Let chicken cool; skin, bone and cut in bite sized pieces; set aside.
Cook rice mix according to package directions. Spoon into a lightly greased 11 x 7 x 1½" baking dish; set aside.
Combine chicken, onion, pepper, soup, water chestnuts, pimento and mayonnaise; spoon over rice.
Cover and freeze up to 3 months, if desired.
thaw in refrigerator 24 hours
Bake at 325F. 40 minutes or until thoroughly heated. Sprinkle with cheese and bake an additional 5 minutes. Makes 6-8 servings.
Note:
Use 3 cups chopped cooked chicken or turkey for the broiler.
Americas Best Recipes Carolyn Shaw 8-95 Submitted By CAROLYN SHAW On 09-04-95