Chicken And Rice Casserole With Cream Of Chicken Soup

Chicken and Rice Casserole

Chicken And Rice Casserole

Ingredients

• Serving Size : 8
• 8 chicken breast halves – boned
• 1/2 cup butter – divided
• 1 pound mushrooms
• 1 cup water
• 1 cup mushroom soup
• 1 medium onion – chopped
• 1 cup sour cream
• 1 small can pimento
• 1/2 cup chopped celery
• 1 can sliced water chestnuts
• 1/2 teaspoon salt
• 1 16 ounce pack Wild and Long Grain Rice
• 1 package slivered almonds

Method

1. In large saucepan, place chicken, water, onion, celery and salt.
2. Bring to a boil, cover and simmer on low heat 1 hour.
3. Remove skin and cut chicken into bite-size pieces.
4. Strain liquid and use to cook rice according to package directions.
5. In large frypan, place 1/4 cup of the butter over medium heat.
6. Add mushrooms and saute.
7. Stir in soup and sour cream.
8. Add rice, chicken, pimento and water chestnuts.
9. Place in casserole; sprinkle with almonds and remaining butter.
10. Bake in 350 degree F oven 1 hour.