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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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It's only called Wild because of the wild rice. It has a comfort food taste..not too wild..but definately middle of winter comforting! You can use left over Thanksgiving turkey instead of chicken. Also you could substitute cream of mushroom or cream of celery or any combination to make it more toward your tastes! Also if you cannot find the Uncle Ben's Rice...just use a small box of wild rice mix and prepare per package directions. Ingredients:
3 cups cooked chicken, cut into bite sized pieces |
7 ounces onion and sage herb-seasoned stuffing cubes |
1 (6 2/3 ounce) box uncle ben's long grain and wild rice blend |
3 stalks celery, chopped |
1 small onion, chopped |
1/2 cup canned mushrooms or 1/2 cup fresh mushrooms |
1 (8 ounce) can water chestnuts (optional) |
2 (10 1/2 ounce) cans cream of chicken soup |
Directions:
1. Put stuffing in a bowl. Add chopped onion, celery, mushrooms and water or broth to moisten; about 1 cup.
2. Cook rice according to directions and add to stuffing mixture.
3. Add chicken, water chestnuts ans soup to mixture. Mix well.
4. Place in lightly greased baking dish.
5. Bake in a 350 degree oven for 1/2 hour. If you would like it to be crispier you can bak it longer.
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