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Wild Rice and Chicken Casserole Recipe

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This recipe for Wild Rice and Chicken Casserole, by , is from The Trail Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Barbara Clark
Added: Thursday, June 7, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 package Long Grain and Wild Rice mix
4 chicken breasts, diced and steamed until tender
1/2 cup butter or margarine
1 cup diced celery
1 medium onion
2 cans cream of chicken soup, undiluted
2 cans sliced water chestnuts, drained
3/4 cup mayonnaise
bread crumbs or crushed potato chips

Directions:
Directions:
Cook rice with seasoning packet as directed on box. Set aside. Saute celery and onion in butter or margarine until crisp. Combine chicken, soup, celery mixture, water chestnuts and mayo. Stir, then add rice and stir again. Place in 9 x 13 inch baking pan sprayed with Pam. Top with bread crumbs or potato chips. Bake at 350 for 30 minutes. Can be frozen or refrigerated until later.

 

 

 

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