| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Grains | Casseroles, Poultry, Rice | 8 | Servings | |
INGREDIENTS
| 1 | pk | Wild rice, mix — 6 oz |
| 1 | cn | Cream of chicken soup, |
| Condensed — 10 3/4 oz. | ||
| 4 | c | Chicken, cooked — cubed |
| 1 | c | Celery — chopped |
| 1/4 | c | Onion — chopped |
| 5 | oz | Waterchestnuts, canned |
| 1 | cn | Mushrooms, drained — 4 oz |
| 3 | tb | Soy sauce |
| 1 | c | Chicken broth |
| Topping: | ||
| 1 1/2 | c | Seasoned bread stuffing — |
| Dry mix | ||
| 1/2 | c | Butter or margarine — |
| Melted |
INSTRUCTIONS
Cook rice according to package directions. Blend in soup and next 6 ingredients; mix gently. Add broth and mix. Spread in a 13x9x2 inch dish. Sprinkle with topping; bake at 350^ 1 hour. Recipe By : Connecticut Cooks III
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