Wednesday, December 8, 2010

Creamy Chicken-Rice Hotdish

Here is a new recipe that went over really well with my family and will definately be made again.

3 c. cubed cooked chicken
2 2/3 c. chicken gravy
2 c. uncooked instant rice
1 can cream of chicken soup
1 c. sour cream
8 oz. can mushroom stems and pieces, drained
1 medium onion, choped
2/3 c. celery
2/3 c. water
1/8 tsp. pepper

In a large bowl, combine all ingredients. Transfer to a 9x13 pan. Cover and bake at 375 degrees for 30 minutes. Uncover and stir; bake 20-25 minutes longer or until bubbly and rice and vegetables are tender.

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