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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This recipe comes from the Paula Deen Magazine. It's adapted from Leanne Morgan. I wanted to keep this recipe to try so I thought I would share with others too. I think adding a can of Veg-all vegetables might be good in this too so I am adding it to the recipe. You can omit the Veg-all if you want :) NOTE: Since I don't buy can soups anymore I use Cream Of Mushroom Soup for the mushroom soup stated in this recipe. Also the original recipe calls for 2 Tbs. lemon juice added in with all the ingredients but I omitted it in this recipe. Ingredients:
3 cups cooked chicken, chopped |
2 cups wild rice, cooked |
2 (10 3/4 ounce) cans cream of mushroom soup |
1 (10 ounce) can of veg-all vegetables |
1 1/2 cups celery, chopped |
1 1/2 cups white onions, diced |
1 cup mayonnaise |
1/2 cup sliced almonds |
1/2 cup chicken broth |
tollhouse buttery cracker, crushed, 1 sleeve of |
1/4 cup butter, melted |
Directions:
1. Preheat oven to 350'
2. Lightly spray a 13x9 baking dish with Pam cooking oil spray.
3. In a large bowl, combine chicken, rice, soup, veg-all vegetables, celery, onion, mayonnaise almonds and chicken broth.
4. Spread mixture into the prepared baking dish.
5. In a small bowl combine crushed buttery crackers with the melted butter.
6. Combine gently to coat.
7. Sprinkle cracker crumbs over casserole and bake for 45 minutes or until lightly golden brown and bubbly.
8. NOTE: This casserole can be covered and chilled overnight. Be sure to bring to room temperature before baking.
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