- 1 package (5.6 ounces) instant rice and chicken-flavored sauce mix
- 2 cups cubed cooked chicken
- 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
- 1/2 cup mayonnaise
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon pepper
- 1 cup (4 ounces) shredded cheddar cheese
- Cook rice mix according to package directions. In a large bowl, combine the chicken, soup, mayonnaise, Worcestershire sauce and pepper. Stir in rice.
- Transfer to a greased 1-1/2-qt. baking dish. Sprinkle with cheese. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Yield: 4 servings.
Originally published as Chicken Rice Casserole in Quick Cooking September/October 2005, p45
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