I have to share this recipe from my friend, Carrie. She wrote about trying it on Facebook and got a lot of requests for the recipe. I gave it a try tonight for supper. I will make some notes at the bottom so please read through.
2 cup chopped celery
0.25 cup finely diced onion (about half an onion)
2 to 4 c. cooked, chopped chicken (1 deboned chicken or 4 chicken breasts)
1 (6 oz) package Uncle Ben's™ long-grain & wild rice, cooked according to package directions
2 (8 oz each) cans water chestnuts, drained*
1 (10.5 oz) can cream of mushroom soup
1 (10.5 oz) can cream of chicken soup
1 cup mayonnaise
1 sleeve of Ritz crackers, crushed*
Cook celery and onion in microwave in microwave-safe bowl until tender. Mix celery, onion, chicken, prepared wild rice, water chestnuts, cream of mushroom soup, cream of chicken soup and mayonnaise. Place in 9-by-13-inch pan. Top with crushed Ritz crackers. Bake at 350 degrees for 2 (see below) hours.
*I did not use the water chestnuts, but am sure they would add a little crunch. Also, did not use the Ritz crackers. I have found that my family does not care for cracker crumbs on top of foodf. The other thing is that I only cooked this for 1 hour which was plenty long. Since everything is already precooked, you are pretty much just heating the casserole up.
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