Ingredients:
1 (16 ounce) packages long grain and wild rice blend
2 1/2 cups chicken broth
1 medium onions, chopped
2 garlic cloves, minced
1/2 cup chopped celery
butter
4 cups chopped cooked chicken or 4 cups turkey
1 (10 ounce) cans sliced water chestnuts, drained
1 (4 ounce) jars pimientos, drained
1 (6 ounce) cans mushrooms, drained
1 (10 3/4 ounce) cans cream of celery soup, undiluted
1 cup mayonnaise
2/3 cup crushed potato chips
paprika ( to garnish)
Directions:
Cook rice in chicken broth until done and set aside.
Saute onion, garlic and celery in butter.
Mix chicken, rice, onion, celery, garlic, water chestnuts, pimientos, mushrooms, soup and mayo in large casserole dish.
At this point it can be refrigerated and baked later if you wish.
Sprinkle with crushed potato chips and bake at 350 for 30 minutes.
Note: Fresh mushrooms work very well if sauteed with the onions and celery.
Servings: 8
Time preparation: 10 min.
Time total: 50 min.