For a quick meal serve with rolls or breads.

Hot Chicken and Wild Rice Salad

3 (6 1/2-ounce) packages frozen creamed chicken
1 (6-ounce) package long-grain and wild rice mix
1/2 cup boiling water
1 cup coarsely chopped pecans, toasted
1 diced red bell pepper
1/2 cup sliced green onion
1/2 cup minced fresh parsley
1 1/2 tablespoons soy sauce
2 tablespoons rice wine vinegar
1 1/2 tablespoons dark sesame oil
1/2 teaspoon freshly ground pepper
Mixed lettuces

1. Thaw creamed chicken in microwave at MEDIUM (50%power) 5 to 6 minutes.
2. Combine wild rice mix and boiling water in a 13 x 9-inch baking dish. Stir in creamed chicken.
3. Bake, covered, at 375°F (190°C) for 30 minutes or until liquid is absorbed.
4. Uncover and stir mixture; cool.
5. Stir together rice mixture, pecans and next 3 ingredients in a large bowl.
6. Whisk together soy sauce and next 3 ingredients. Pour over rice mixture, tossing gently. Serve on lettuce-lined plates.

Makes 6 servings.

Recipe is the property of Nestlé® and Meals.com, used with permission.