Chicken Casserole
1 cup cooked wild rice (Uncle Ben's Brown & Wild Rice) 3 Cups chicken (cooked & cut into bite size
pieces 1 small jar of Cheeze Whiz 1 cup blanched, slivered almonds
1/2 green pepper, diced 2 cups half & half 2 Tbsp. butter (plus butter to saute) 1 medium onion,
diced 1 cup mushrooms, sliced 1 small can water chestnuts, sliced 1 can cream of chicken soup 2
chicken bouillon cubes
Saute pepper & onion, set aside in large bowl Saute almonds & mushrooms, set asside in bowl Cook
rice according to directions, set aside Make white sauce with butter, flour and half & half Add soup
(undiluted with both bouillion cubes blended into soup) Add Cheeze Whiz and blend well Combine all
ingredients & mix well Bake, uncovered, at 300 degrees for 45 minutes
**Although this recipe is a little time consuming, you can double or triple it as it freezes well --
just thaw and heat. It takes just as great after being frozen! Enjoy!
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