Wild Rice Chicken OAMC

Submitted by Loves2Teach

"This recipe comes from one of my favorite OAMC cookbooks. Enjoy!"

 

• Ready In: 1hr 20mins
• Ingredients: 7
• Serves: 6

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.

Reviews

[Sassy J]

Chicken and rice is a mainstay at my house. This is a very good comfort food casserole that is both creamy and crunchy. An enjoyable meal; leftovers reheat well. I cooked it same day as I assembled it, but nice to have the instructions for OAMC.

 

[Debber]

Lovely combination of flavors---reminds me of a recipe a friend gave me years ago when I came home from the hospital after my 2nd son was born--so this was like a walk down Memory Lane! My recipe doesn't have the water chestnuts, so this was a nice bit of crunchiness! Thanks! Made for *My Three Chefs Autumn 09 OAMC Autumn Suppers*