There are two things I want to mention before delving into the recipe. First, casseroles (ok, hot dishes) are a beloved midwestern tradition. Second, this recipe is good for using leftover chicken or turkey. I found this recipe in a Pillsbury cookbook...you know the ones you used to see at the checkout in grocery stores....this one was from around 1980. It is a trusted and much loved recipe.
6-oz. pkg white and wild rice mix (Uncle Ben's)
2 to 3 cups cubed cooked chicken or turkey
2 tablespoons chopped onion
2 stalks celery, chopped
1 cup chicken stock
1 teaspoon Worcestershire sauce
10 3/4-oz. can condensed cream of chicken, celery, mushroom or golden mushrooms soup
8-oz can sliced water chestnuts, drained
4-oz can mushroom stems & pieces, undrained
1/4 cup toasted sliced slivered almonds
Heat oven to 375 degrees. Grease 3-quart casserole. In casserole combine uncooked packet of rice & seasonings with remaining ingredients (except slivered almonds); mix well. Bake at 375 degrees for 45 minutes. Uncover; sprinkled with toasted slivered almonds for 15 minutes or until rice is done.
Serves 5 to 6
6-oz. pkg white and wild rice mix (Uncle Ben's)
2 to 3 cups cubed cooked chicken or turkey
2 tablespoons chopped onion
2 stalks celery, chopped
1 cup chicken stock
1 teaspoon Worcestershire sauce
10 3/4-oz. can condensed cream of chicken, celery, mushroom or golden mushrooms soup
8-oz can sliced water chestnuts, drained
4-oz can mushroom stems & pieces, undrained
1/4 cup toasted sliced slivered almonds
Heat oven to 375 degrees. Grease 3-quart casserole. In casserole combine uncooked packet of rice & seasonings with remaining ingredients (except slivered almonds); mix well. Bake at 375 degrees for 45 minutes. Uncover; sprinkled with toasted slivered almonds for 15 minutes or until rice is done.
Serves 5 to 6
RSS Feed