The Family Cookbook
  • Home
  • Breakfast
  • Breads
  • Pickles, Preserves & Relishes
  • Appetizers & Starters
  • Salads
  • Soups & Stews
  • Main Dishes
  • Sauces
  • Vegetables & Sides
  • Cookies, Candy & Desserts
  • Beverages
  • Non-Foods
  • About Our Cookbook
  • What's Cooking

Main Dishes

Chicken Wild Rice Casserole - 1996
​​​​​​​​​​​​​​​​​​​​Recipe courtesy of Ginny Shonk

INGREDIENTS
  • 1 whole  chicken -- boiled and deboned
  • 6 ounce pkg.  Uncle Ben's Wild Rice --  prepared as directed
  • 2 tablespoons  butter
  • 2 large  onion --  chopped
  • 1 large  green pepper -- diced
  • 2 cans  button mushrooms
  • ½ pound  Velveeta cheese -- chopped fine
  • milk -- * see note for amount

PREPARATION
Boil and debone chicken. Cook wild rice and fluff with fork. Sauté onions, pepper and mushrooms in butter. Combine chicken, rice, sautéed vegetables and Velveeta. Salt to taste. Put in baking dish and add milk until you can see it around the edges. Bake at 350 degrees for 30-40 minutes.
​

Home

​Download Print Version

​​Submit Recipes

About

Privacy Policy

Contact Us

Copyright © 1996-2023 FamilyCookbook.org. All rights reserved. 
  • Home
  • Breakfast
  • Breads
  • Pickles, Preserves & Relishes
  • Appetizers & Starters
  • Salads
  • Soups & Stews
  • Main Dishes
  • Sauces
  • Vegetables & Sides
  • Cookies, Candy & Desserts
  • Beverages
  • Non-Foods
  • About Our Cookbook
  • What's Cooking