Main Dishes |
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Chicken Wild Rice Casserole - 1996
Recipe courtesy of Ginny Shonk
INGREDIENTS
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.
- 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.
