as requested, here is the wild rice chicken recipe from "once a month cooking" by Mimi Wilson and Mary Beth Lagerborg, the first edition
Wild Rice chicken
1 6.25 ounce box of quick cooking long grain and wild rice
1 cup cooked chopped chicken
1 8 oz. can sliced water chestnuts
1 cup finely chopped celery
1.25 cups finely chopped onion
1 cup light mayonnaise*
1 small can of cond. cream of mushroom soup (or make your own with a mix)
Cook rice according to directions on box. When cooked, combine it with the chicken, water chestnuts, celery and onion. Freeze in a ziploc bag or a crockpot sized container.
To serve the traditional way, thaw the mixture and place in a baking dish. Mix the mayo with the soup and spread across the top. Bake covered at 325 for one hour.
To serve in the freezer to crock method, remove mixture from the bowl by placing it in a sink of warm water just long enough to loosen it. Place it frozen into the same size crock pot. Mix the mayo and the soup together and spread on top. cook about 4-6 hours on low, until thoroughly hot.
I use about half the can of soup (freeze the rest for another use) and half the mayo for this recipe.
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Same great products - online convenience!
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