Chicken & Wild Rice
- 6 cups cooked wild rice
1 can (10 3/4 oz ea) each: cream of chicken soup and cream of celery soup
1 can (13 3/4 oz) chicken broth
1 can (4 oz) mushrooms, drained
3 cups cooked chicken, diced
¼ cup each, chopped: green bell pepper and red bell pepper
¼ 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 servingsNutrition 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