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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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If you have leftover ham and chicken (or turkey) on hand, try this, suggests Eleanor Doering of Stoughton, Wisconsin. It's a great potluck dish because it can be made a day ahead. Ingredients:
4-1/2 cups cooked long grain rice |
1 cup cubed cooked chicken |
1 cup cubed fully cooked ham |
1 can (8 ounces) water chestnuts, drained and chopped |
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted |
1-1/4 cup milk |
1/2 cup mayonnaise |
1/4 cup minced fresh parsley |
3/4 teaspoon salt |
1/8 to 1/4 teaspoon curry powder |
1/3 cup sliced almonds |
Directions:
1. Place rice in a greased 13-in. x 9-in. baking dish. Sprinkle with chicken, ham and water chestnuts. Combine the next six ingredients; pour over chicken mixture.
2. Bake, uncovered, at 350° for 30-35 minutes or until bubbly. Sprinkle with almonds; bake 5 minutes longer. Yield: 6-8 servings.
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