Wild Rice Chicken
Yield
2 servingsPrep
15 minCook
1 hrsReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
chicken
cooked, diced |
|
| 8 | ounces |
water chestnuts
sliced, drained |
|
| 1 | cup |
celery
finely |
|
| 1 ¼ | cups |
onions
finely |
|
| 1 package | oz) |
long grain and wild rice blend
fast-cooking |
* |
| 1 | cup |
mayonnaise
used on serving day |
|
| 1 | can |
cream of mushroom soup
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
chicken
cooked, diced |
|
| 231.2 | ml/g |
water chestnuts
sliced, drained |
|
| 237 | ml |
celery
finely |
|
| 296 | ml |
onions
finely |
|
|
long grain and wild rice blend
fast-cooking |
* | ||
| 237 | ml |
mayonnaise
used on serving day |
|
| 1 | can |
cream of mushroom soup
|
|
Directions
Cook the rice according to package directions.
Mix together all ingredients except the mayonnaise and soup and freeze.
When thawed, place mixture in 11 X 7 inch baking dish .
Stir together the mayonnaise and the undiluted mushroom soup and spread the mixture over the top.
Bake, covered, at 325 for 1 hour.
