Wild Rice Chicken Casserole
May be made ahead, frozen, thawed, and baked. Easy—tossed salad and hot bread—yum!
1 (6-ounce) package wild rice mix
1 (10 3/4-ounce) can condensed cream of chicken soup
4 cups cooked chicken, cubed
1 cup chopped celery
1/4 cup chopped onions
1 (5-ounce) can sliced water chestnuts
1 (4-ounce) can mushrooms, drained
3 tablespoons soy sauce
1 cup chicken broth
Cook rice according to package directions. Blend in soup and next 6 ingredients; mix gently. Add broth and mix. Spread in a 9x13x2-inch dish. Sprinkle with Topping; bake at 350 degrees for 1 hour.
1 1/2 cups seasoned stuffing mix
1/2 cup butter or margarine, melted
Toss together and sprinkle on top of casserole before baking. Serves 8.
Contributed by Connecticut Cooks III (New England)
This and other Hall of Fame recipes can be found in: