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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 6 |
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Wild rice really shines in this pretty and tasty chicken dish, which has such a fun name. Hearty helpings always satisfy hunger in a hurry. Lisa Neu, Fond du Lac, Wisconsin Ingredients:
1/4 cup chopped green pepper |
1/4 cup chopped onion |
2 tablespoons butter, divided |
2-1/3 cups water |
1 package (6 ounces) long grain and wild rice mix |
4 cups cubed cooked chicken |
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted |
1 can (8 ounces) french-style green beans, drained |
1 can (8 ounces) sliced water chestnuts, drained |
1 medium carrot, grated |
1/4 cup mayonnaise |
1 cup (4 ounces) shredded cheddar cheese, optional |
Directions:
1. In a small skillet, saute green pepper and onion in 1 tablespoon butter until crisp-tender; set aside.
2. In a large saucepan, bring the water, rice and remaining butter to a boil. Reduce heat; cover and simmer for 25 minutes or until rice is tender. Stir in the chicken, soup, green beans, water chestnuts, carrot, mayonnaise and green pepper mixture.
3. Transfer to a greased 2-1/2-qt. baking dish. Sprinkle with cheese if desired. Cover and bake at 350° for 35-40 minutes or until heated through. Yield: 6-8 servings.
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