Chicken and Rice Casserole
Recipe by National Chicken Council
Ingredients
- 8-- chicken breast halves, boned
- 1/2cup butter, divided
- 1pound mushrooms
- 1cup water
- 1cup mushroom soup
- 1medium onion, chopped
- 1cup sour cream
- 1can pimento
- 1/2cup chopped celery
- 1can sliced water chestnuts
- 1/2teaspoon salt
- 1package (16 oz.) Wild and Long Grain Rice
- 1package slivered almonds
Instructions
-
In large saucepan, place chicken, water, onion, celery and salt. Bring to a boil, cover and simmer on low heat 1 hour. Remove skin and cut chicken into bite-size pieces. Strain liquid and use to cook rice according to package directions. In large frypan, place 1/4 cup of the butter over medium heat. Add mushrooms and sauté. Stir in soup and sour cream. Add rice, chicken, pimento and water chestnuts. Place in casserole; sprinkle with almonds and remaining butter. Bake in 350°F. oven 1 hour.