- 4
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Ingredients
- 1 can cream of chicken soup, undiluted
- 1 can (10oz) chunk white chicken, drained or 2 Cups cooked chicken
- 1 (8oz) water chestnuts, drained and sliced
- 2 C. cooked wild rice
- 3/4 C. milk
- 2 to 4 T. slivered almonds
- 1/2 t. thyme
- 1/4 t. pepper
- 1/2 C. french fried onions, optional
Preparation
Step 1
In bowl, combine first 8 ingredients; mix well. Pour into a greased shallow 1 1/2 qt. baking dish. Cover and bake 30 minutes at 350*. Uncover; top with onions if desired. Bake 5 to 10 minutes longer or until bubbly.
276 cal, 5g fat, 21g protein, 36g carbs, 615mg sodium