 |
Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
|
This recipe comes from one of my favorite OAMC cookbooks. Enjoy! Ingredients:
1 (6 1/4 ounce) package quick-cooking long grain and wild rice blend |
1 cup cooked chopped chicken |
1 (8 ounce) can sliced water chestnuts, drained |
1 cup finely chopped celery |
1 1/4 cups finely chopped onions |
1 cup light mayonnaise |
1 (10 3/4 ounce) can condensed cream of mushroom soup |
Directions:
1. Cook rice according to package directions. Combine rice with chopped chicken, water chestnuts, celery and onion. Put mixture in a 1 gallon freezer bag. Freeze until needed.
2. To prepare for serving, thaw rice and chicken mixture, remove from bag and place in a 2 1/2 quart baking dish.
3. Stir mayo and cream of mushroom soup together and spread over the top of the chicken. Mix together.
4. Bake covered in a preheated 325 oven for 1 hour.
|
|