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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
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I keep 2-cup portions of cooked wild rice in the freezer so I always have the ingredients for this casserole on hand for 'emergency' dinners, relates Barbara Wagener of Waconia, Minnesota. It gets its crunch from water chestnuts, almonds and a sprinkling french-fried onions, she adds. Ingredients:
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted |
1 can (10 ounces) chunk white chicken, drained |
1 can (8 ounces) sliced water chestnuts, drained |
2 cups cooked wild rice |
3/4 cup milk |
2 to 4 tablespoons slivered almonds |
1/2 teaspoon dried thyme |
1/4 teaspoon pepper |
1/2 cup french-fried onions, optional |
Directions:
1. In a bowl, combine the first eight ingredients; mix well. Pour into a greased shallow 1-1/2-qt. baking dish.
2. Cover and bake at 350° for 30 minutes. Uncover; top with onions. Bake 5-10 minutes longer or until bubbly. Yield: 4 servings.
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