This tasty chicken 'salad'
rice casserole is a sure to become a family favorite. It's a
great recipe for using leftover turkey, too!
Hot
Chicken Salad
- 1 cup cooked rice
1 (10 3/4-ounce) can cream of mushroom soup
3/4 cup mayonnaise
1 can (8 ounces) sliced water chestnuts, drained and finely chopped
1 cup (4 ounces) shredded Wisconsin Cheddar Cheese
1 (4-ounce) can diced green chile peppers, drained
3 cups cubed cooked chicken
1/4 cup finely chopped onion
1/2 cup (2 ounces) shredded Wisconsin Swiss cheese
1/2 cup (2 ounces) shredded Wisconsin Cheddar cheese
- Combine rice, soup, and
mayonnaise. Mix well. Stir in celery, water chestnuts, 1 cup
shredded cheddar cheese, chile peppers, chicken, and onion. Pour
into buttered 2-quart casserole.
- Mix 1/2 cup cheddar cheese
and Swiss cheese. Sprinkle over top.
- Bake at 350°F (175°C)
for 45 minutes.
Makes 6 servings.
Option: Top with crushed
tortilla chips.
Recipe courtesy of Wisconsin Milk Marketing
Board, Inc.
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