Ingredients Jump to Instructions ↓

  1. 3 pounds Broiler fryer

  2. 1 pack (6oz) long grain and wild

  3. Rice mix, uncooked

  4. 1 medium Onion, chopped

  5. 1 medium Green bell pepper, chopped

  6. 1 can Cream of mushroom soup,

  7. Undiluted

  8. 1 can (8oz) sliced water chestnuts

  9. Drained 1 can (2oz) diced pimento,

  10. Drained 1 cup Mayonnaise

  11. 1 cup (4oz) shredded cheddar

  12. Cheese

Instructions Jump to Ingredients ↑

  1. Place chicken in a Dutch oven; add water to cover. Bring to a boil; reduce heat and simmer 45 minutes or until tender. Remove chicken, reserving broth for other uses. Let chicken cool; skin, bone and cut in bite sized pieces; set aside.

  2. Cook rice mix according to package directions. Spoon into a lightly greased 11 x 7 x 1½" baking dish; set aside.

  3. Combine chicken, onion, pepper, soup, water chestnuts, pimento and mayonnaise; spoon over rice.

  4. Cover and freeze up to 3 months, if desired.

  5. thaw in refrigerator 24 hours Bake at 325F.

  6. minutes or until thoroughly heated. Sprinkle with cheese and bake an additional 5 minutes. Makes 6-8 servings.

  7. Note:

  8. Use 3 cups chopped cooked chicken or turkey for the broiler.

  9. Americas Best Recipes Carolyn Shaw 8-95 Submitted By CAROLYN SHAW On 09-04-95


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