Wild Rice Chicken Casserole
Yield
8 servingsPrep
10 minCook
1 hrsReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
wild rice
mix |
*
|
| 1 | can |
soup, cream of chicken
|
|
| 4 | cups |
chicken
cooked, cubed |
|
| 1 | cup |
celery
chopped |
|
| ¼ | cup |
onions
chopped |
|
| 5 | ounces |
water chestnuts
canned |
|
| 1 | can |
mushrooms
drained |
*
|
| 3 | tablespoons |
soy sauce, tamari
|
|
| 1 | cup |
chicken broth
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
wild rice
mix |
*
|
| 1 | can |
soup, cream of chicken
|
|
| 946 | ml |
chicken
cooked, cubed |
|
| 237 | ml |
celery
chopped |
|
| 59 | ml |
onions
chopped |
|
| 144.5 | ml/g |
water chestnuts
canned |
|
| 1 | can |
mushrooms
drained |
*
|
| 45 | ml |
soy sauce, tamari
|
|
| 237 | ml |
chicken broth
|
|
Directions
Cook rice according to package directions.
Blend in soup and next 6 ingredients; mix gently.
Add broth and mix. Spread in a 13x9x2 inch dish.
Sprinkle with topping; bake at 350℉ (180℃). 1 hour.
