Ingredients Jump to Instructions ↓

  1. 1 package (6 ounces) long grain and wild rice mix

  2. 1 pound uncooked medium shrimp, peeled and deveined

  3. 1 medium green pepper, chopped

  4. 1 medium onion, chopped

  5. 1 can (4 ounces) mushroom stems and pieces, drained

  6. 1/4 cup butter

  7. 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted

  8. 1/2 cup seasoned stuffing croutons

Instructions Jump to Ingredients ↑

  1. Prepare rice according to package directions. Meanwhile, in a large skillet, saute the shrimp, green pepper, onion and mushrooms in butter until shrimp turn pink. Add the soup to the rice; stir into the shrimp mixture. Transfer to a greased 2-qt. baking dish. Sprinkle with croutons. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Yield: 6 servings.


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