| 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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