Wild Rice Chicken Casserole
- 6 cups cooked wild rice (1 1/2 cups uncooked)
1 can (10 3/4 oz) cream of chicken soup
1 can (10 3/4 oz) cream of celery soup
1 can (about 14 oz) chicken broth
3 cups diced, cooked chicken
1/4 cup chopped green bell pepper
1/4 cup chopped red bell pepper
1/4 tsp garlic powder
1/2 slivered almonds
Preheat oven to 350°F. Grease 13x9-inch casserole.
Mix rice, soups, broth, mushrooms, chicken, bell peppers and garlic powder in large bowl, Spread into prepared dish. Sprinkle with almonds. Bake, covered, 45 minutes. Uncover and continue baking 15 minutes or until heated through.
Nutrition Facts
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Recipe compliments of the Minnesota Cultivated Wild Rice Council