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Categories:Viewed: 26 - Published at: 4 years ago
Ingredients
- 2 cups cooked chicken
- 1 (6 ounce) box long grain and wild rice blend
- 1 (10 3/4 ounce) can 98% fat-free cream of mushroom soup
- 1 stalk celery, chopped
- 1 (4 1/2 ounce) can mushrooms, drained
- 3 tablespoons white wine
- 1 12 cups boiling water
Method
- Heat oven to 350.
- Combine all in an 8 x 8 pan and bake, covered, about 45 minutes.
- Make sure to stir half way through!
- Remove foil and bake 10-15 minutes more, long enough to let remaining liquid soak inches.