8 boneless, skinless chicken breasts, cooked, cut into 1-inch pieces
1/2 cup butter, divided
1 pound mushrooms
1 cup mushroom soup
1 cup sour cream
1 (16-ounce) package Wild and Long Grain Rice, cooked
1 small can pimento
1 can water chestnuts, sliced
1 package slivered almonds


Preheat oven to 350 degrees F. In large skillet, melt 1/4 cup of the butter over medium heat. Add mushrooms and sautÈ. Stir in soup and sour cream. Add rice, chicken, pimento and water chestnuts. Place in baking dish; sprinkle with almonds and remaining butter. Bake in oven for 1 hour.
To cook the chicken and rice in the following recipe, place chicken, 1 cup water, 1 medium chopped onion, 1/2 cup chopped celery and 1/2 teaspoon salt in a large saucepan. Bring to a boil, cover and simmer on low heat for 1 hour. Remove skin and cut chicken into bite-size pieces. Strain liquid and use to cook rice according to package directions.
Baked Chicken and Rice
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