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Wild Wild Rice Recipe

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Wild rice really shines in this pretty and tasty chicken dish, which has such a fun name. Hearty helpings always satisfy hunger in a hurry.— Lisa Neu, Fond du Lac, Wisconsin

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Wild Wild Rice Recipe

Prep: 30 min. Bake: 35 min.

Yield: 6-8 Servings

30 35 65

Ingredients

1/4 cup chopped green pepper
1/4 cup chopped onion
2 tablespoons butter, divided
2-1/3 cups water
1 package (6 ounces) long grain and wild rice mix
4 cups cubed cooked chicken
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (8 ounces) French-style green beans, drained
1 can (8 ounces) sliced water chestnuts, drained
1 medium carrot, grated
1/4 cup mayonnaise
1 cup (4 ounces) shredded cheddar cheese, optional

Directions

In a small skillet, saute green pepper and onion in 1 tablespoon butter until crisp-tender; set aside.
In a large saucepan, bring the water, rice and remaining butter to a boil. Reduce heat; cover and simmer for 25 minutes or until rice is tender. Stir in the chicken, soup, green beans, water chestnuts, carrot, mayonnaise and green pepper mixture.
Transfer to a greased 2-1/2-qt. baking dish. Sprinkle with cheese if desired. Cover and bake at 350° for 35-40 minutes or until heated through. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 cup) equals 338 calories, 16 g fat (5 g saturated fat), 76 mg cholesterol, 797 mg sodium, 24 g carbohydrate, 2 g fiber, 24 g protein.

Originally published as Wild Wild Rice in Casserole Cookbook , p24

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