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Wild Wild Rice

Wild Wild Rice
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
6-8 ServingsPrep: 30 min. Bake: 35 min.

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.
© Taste of Home 2013

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Wild Wild Rice (continued)

Nutrition 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.
© Taste of Home 2013