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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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An easy recipe that uses canned goods for convenience. Chicken with wild rice, cheese, pimientos and onions. Serve with a tossed salad for an elegant dinner. Ingredients:
2 (6 ounce) packages uncooked long grain and wild rice |
2 cups cooked, cubed chicken breast meat |
1 (10.75 ounce) can condensed cream of mushroom soup |
1 (4 ounce) jar diced pimento peppers, drained |
1 onion |
1 cup shredded cheddar cheese, divided |
Directions:
1. Preheat oven to 300 degrees F (150 degrees C). Prepare rice according to package directions.
2. In a medium bowl, toss together the cooked chicken, prepared rice, soup, pimientos, and onion. Transfer to a lightly greased 9x13 inch baking dish. Stir in 1/2 cup of the cheese, then sprinkle the other 1/2 cup of cheese on top.
3. Place in preheated oven briefly, to melt.
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