Categories: Entree - Chicken
Ingredients
- 3/4 C. long-grain and wild rice mix
- 2 T. butter
- 8 oz. mushrooms, sliced
- 1 medium onion, chopped
- 1 rotisserie chicken (mostly white meat), cut up
- 1 can cream of mushroom soup
- 1 small jar diced pimentos
- 1 can sliced water chestnuts, drained & halved
- 1/2 C. sour cream
- 1/4 C. mayonnaise
- 1/2 C. milk
- 1/2 t. salt
- 1/4 t. pepper
- 1 C. shredded sharp Cheddar cheese
- 1/2 C. panko breadcrumbs
- 1 C. grated Parmesan
- 1/2 C. sliced almonds, toasted
- 1/4 C. butter, melted
Directions
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Prepare rice mix according to package directions. Be careful not to overcook.
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Preheat oven to 375°. Lightly spray 9 × 12” baking dish with Pam.
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Melt butter in a skillet over medium heat; add mushrooms and sauté until they start to brown; add onions and sauté until they are tender.
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In a large bowl, mix soup, pimentos, water chestnuts, sour cream, mayonnaise, milk, salt, pepper, sautéed onions & mushrooms, chicken, rice, and cheddar cheese. Spoon mixture into prepared baking dish.
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Bake uncovered for 35 minutes.
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Meantime, in small bowl, mix bread crumbs, parmesan, almonds and melted butter. Set aside.
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Remove casserole after 35 minutes, stir, and spread topping over all. Bake an additional 20 minutes or until heated through.