Wild Rice Chicken (Quick and Easy)
1 6 1/4 package quick-cooking long grain rice
1 Cup cooked, chopped chicken
1 8-ounce can sliced water chestnuts, drained
1 cup finely chopped celery
1 1 1/4 cups light mayonnaise
1 10 3/4-ounce can condensed cream of mushroom soup
Cook rice according to package directions. Combine rice with chopped chicken, water chestnuts, celery and onion; put mixture in a 1- gallon freezer bag.
To prepare for serving, thaw rice and chicken mixture, remove from bag, and place in a 2 1/2 quart baking dish. Stir mayonnaise and condensed cream of mushroom soup together, and spread over top of chicken. Bake covered in a preheated 325 degree oven for 1 hour. Makes 6 servings.
Summarry of process: Chop 1 cup cooked chicken, 1 cup celery and 1 1/4 cups onion
Freeze in: 1-gallon bag
Serve with: Cooked Green Beans, peach halves with cottage cheese topped with a maraschino cherry, and Pumpkin Pie
Recipe copied from: Once-A-Month Cooking, Revised and Expanded: A Proven System for Spending Less Time in the Kitchen and Enjoying Delicious, Homemade Meals Every Day

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