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Ingredients Jump to Instructions ↓

  1. 3 cups cubed cooked chicken

  2. 2-2/3 cups chicken gravy

  3. 2 cups uncooked instant rice

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

  5. 1 cup (8 ounces) BREAKSTONE'S® Sour Cream

  6. 1 can (8 ounces) mushroom stems and pieces, drained

  7. 1 medium onion, chopped

  8. 2/3 cup chopped celery

  9. 2/3 cup water

  10. 1/4 cup chopped pitted green olives

  11. 1/4 cup chopped ripe olives

  12. 2 teaspoons dried parsley flakes

  13. 1/8 teaspoon pepper

Instructions Jump to Ingredients ↑

  1. In a large bowl, combine all ingredients. Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 375° for 30 minutes. Uncover and stir; bake 20-25 minutes longer or until bubbly and rice and vegetables are tender. Yield: 9 servings.

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