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Chicken and Wild Rice Casserole Recipe

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This recipe for Chicken and Wild Rice Casserole, by , is from The George and Margaret Lucas Family Cookbook Vol. 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Yvonne Berkovich
Added: Saturday, March 21, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 cooked chicken breasts, shredded
1 6 oz. box cooked Uncle Ben's long grain wild rice
2 small cans water chestnuts, drained and chopped
2 small cans cream of mushroom soup OR creamy chicken & mushroom soup
2/3 or soup can of water
1/2 c mayonnaise
3 tbsp. grated onion
1 c chopped celery
1 small green pepper, seeded and chopped
1/2 - 1 cup buttered bread crumbs (to taste)

Directions:
Directions:
Preheat oven to 350. Combine all ingredients except bread crumbs. Put in a 9" X 13" buttered baking dish. Bake uncovered for about an hour. Last 10 minutes of baking, top with buttered bread crumbs. Let stand before serving.

Number Of Servings:
Number Of Servings:
about 12
Preparation Time:
Preparation Time:
about 30 minutes plus cooking time for rice and chicken
Personal Notes:
Personal Notes:
It is important to use the Uncle Ben's wild rice as it has a specific texture that works well in this casserole. This is handy to make ahead. Also works well as a meal to take to someone. Makes lots, so I've portioned out in smaller serving dishes and baked smaller amounts. Freezes OK too.

 

 

 

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