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Ingredients
- 3 c. cubed cooked chicken
- 1/2 c. wild rice, soaked overnight or 4 plus hours
- 1/2 c. long grain rice (uncooked)
- 1 can French onion soup with 1 can water
- 1 can cream of chicken soup with 1 can water
Method
- Combine all ingredients in deep baking dish.
- Bake, uncovered, at 350° to 375° for 1 to 1 1/2 hours until rice is tender and liquid is absorbed.