Saturday, April 4, 2015

Chicken and Wild Rice Hot Dish

I put this together after lunch one day and we had a great tasting dinner. Make sure to stir well to mix up the dry mix packets from the wild rice.

Chicken and Wild Rice Hot Dish
Southern Living Slow Cooker Cookbook

4 skinned and boned chicken breasts (about 2 lbs.)
1 cup chopped onion
1 cup chopped celery
5 garlic cloves, pressed
2 (6-ounce) packages uncooked long-grain and wild rice mix (Uncle Ben’s used in test recipe)
2 (14 oz.) cans chicken broth with roasted garlic
2 (10 ¾ oz.) cans cream of mushroom soup
1 (8 oz.) package sliced fresh mushrooms (I used 8 oz. canned mushrooms)
1 (8 oz.) can sliced water chestnuts, drained
1 cup chopped walnuts, toasted
2 Tbsp. butter

1. Brown chicken in a lightly greased large non-stick skillet over medium-high heat. Remove from pan and cut into ½ inch pieces. Add onion, celery and garlic to pan; sauté 3-4 minutes or until tender.

2. Combine rice mix, and remaining 6 ingredients in a 5-quart slow cooker. Stir in chicken and vegetables.

3. Cover and cook on LOW 4 hours, or until rice is tender and liquid is absorbed. Makes 6 servings.

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