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Post by Baking_Bud on Jan 22, 2003 23:54:27 GMT -6
1 cup milk 10-oz. can cream of mushroom soup with garlic 1 cup water 3 cups cooked cubed chicken 6-oz. pkg. long grain and wild rice mix 2 cups frozen peppers and onion mixture, thawed
Directions: Preheat oven to 350 degrees. Mix milk, soup and water in large bowl and stir with wire whisk to combine. Add remaining ingredients and stir to blend. Pour into 3 quart glass casserole dish and cover tightly. Bake at 350 degrees for 30 minutes, then remove from oven and stir well. Bake uncovered 30-40 minutes longer until rice is cooked and edges are bubbling, stirring once more halfway through baking time. 6 servings.
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