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Chicken and Rice Casserole

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    Source: cooksrecipes.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 8 chicken breast halves, boned

    2. 1/2 cup butter - divided use

    3. 1 pound mushrooms

    4. 1 cup water

    5. 1 cup mushroom soup

    6. 1 medium onion, chopped

    7. 1 cup sour cream

    8. 1 small can pimento

    9. 1/2 cup chopped celery

    10. 1 can sliced water chestnuts

    11. 1/2 teaspoon salt

    12. 1 (16-ounce) package Wild and Long Grain Rice

    13. 1 package slivered almonds

    Instructions Jump to Ingredients ↑

    1. 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 (175°C) oven 1 hour.

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