CHICKEN & WILD RICE CASSEROLE

By Lutie

I have been making this casserole since the beginning of my cooking career. Peter wanted something other than pepper steak for dinner and requested the recipe from his sister-in-law Marianne (Scott’s Mom). I try to make extra chicken just to be able to make this. You can also use turkey. The ideal accompaniments are salad (with Western dressing) and hot biscuits.

Ingredients

• 3-4 Chicken breast halves, cooked (skinned and boned), cut into bite size pieces
• 1 Pkg. Uncle Ben’s long grain & wild rice mix (not quick cooking)
• 1 Can cream of mushroom soup
• 1/2 Cup Milk
• 8 Oz. Colby Longhorn cheese, shredded

Preparation

Step 1

Prepare rice according to package directions. In casserole, mix mushroom soup and milk. Stir in chicken. Add cooked rice mixture and stir to blend. Top with cheese. Bake at 350 degrees for 30 minutes