"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Chicken Casserole Recipe

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This recipe for Chicken Casserole, by , is from Sacred Heart Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Vera Timpe
Added: Monday, July 31, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 box Uncle Bens Wild Rice - 6 oz.
1 Chicken 2 or 3 lb. cooked, boil then simmer until tender. Tear off bones and tear into small pieces.
1 can Cream of Mushroom Soup
1 can Cream of Chicken Soup
1 can of Mushrooms, stems & pieces - 4 oz. save juice and mix with soup.
1 can water chestnuts sliced (drained) - 8 oz.
1/2 soup can filled with Chablis Blanc wine
1 can (2.8 oz.) French Fried Onions

Directions:
Directions:
Cook rice in pan or microwave according to directions on box.
Drain off most of liquid.
Spread rice on bottom of 13 x 9 in. pyrex or metal pan.
Put chicken pieces on top of rice.
Mix soup, mushrooms & juice, water chestnuts & wine together and spread over chicken and rice.
Put french fried onion rings on top or wait until last 10 minutes and bake in oven at 350 degrees (1/2 hr. covered with Reynolds wrap and 1/2 hr. uncovered). I usually put onions on last and bake 10 minutes uncovered.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
If it seems too soupy before adding onions, bake a little longer, then add onions and bake.

 

 

 

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