Wild Chicken Casserole

Two cans of condensed soup, wild rice, and mayonnaise.

Here’s the card turned for easier reading:

From the box of F.J. from Sun City, Arizona. Some cards suggest a family history in Missouri and Kansas.

Wild Chicken Casserole

4 whole chicken breasts
1 package long grain and wild rice
1 can cream of chicken soup, undiluted
1 can cream of mushroom soup, undiluted
1 can water chestnuts, drained and sliced
1/2 cube oleo
1/2 green pepper, chopped
1 cup celery, chopped
1/2 lb. mushrooms
1 medium onion, chopped
3/4 c. mayonnaise

Cook chicken and cut off bone in large pieces. Prepare rice as directed.

Saute onion, celery, pepper and sliced mushrooms in oleo. Combine all ingredients in long baking aisle. Bake uncovered 30 minutes or until bubbly.

Can be made the day ahead and refrigerated. Allow extra cooking time.

350 deg., 30 minutes. Serves 10.

Mrs. Paul Sullivan
23035 E. Silver Springs Rd.
Milwaukie, OR 97222

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