Chicken & Wild Rice

    6 cups cooked wild rice (1-1/2 cups raw)
    1 10 3/4 oz can cream of chicken soup
    1 10 3/4 oz can cream of celery soup
    1 13 3/4 oz can chicken broth
    1 4 oz can mushrooms, drained
    3 cups cooked chicken, diced
    1/4 cup green pepper, chopped
    1/4 cup sweet red pepper, chopped
    1/4 tsp garlic powder
    1 small pkg sliced almonds

Mix all ingredients except sliced almonds. Spread into buttered 9x13-inch pan. Sprinkle almonds over top. Bake covered 45 minutes at 350°F. Remove cover and continue baking 15 minutes, or until heated through.

10-12 servings

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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