Old Fashioned Chicken and Rice
Author: 
 
Recipe Name: Old Fashioned Chicken and Rice Old Fashioned Chicken and Rice Description: Cook the entire amount as a meal for a crowd or split it in half: freeze one and cook one for a smaller dinner. Prep Time: Cook Time: Total Time: Yield: Serving: Yield: 6 servings
Ingredients
  • 4 cups cooked chopped chicken
  • *
  • 2 (10.5-ounce) cans cream of chicken soup
  • 1 (8-ounce) can sliced water chestnuts, drained and chopped
  • 1 (14.5-ounce) can chicken stock
  • 2 (8.8-ounce) packages long-grain and wild rice mix, cooked
  • ½ white onion, peeled and chopped
  • 1 green bell pepper, seeded and chopped
  • 1 red bell pepper, seeded and chopped
  • ½ cup mayonnaise or sour cream
  • ¼ teaspoon black pepper
Instructions
  1. Preheat the oven to 350 degrees. Lightly grease a 13-by-9-inch baking dish or two 8-inch square baking dishes and set aside.
  2. In a large bowl, combine the chicken, soup, water chestnuts, stock, rice, onions, peppers, mayonnaise or sour cream, and black pepper. Stir well to blend. Transfer to the prepared baking dish or evenly divide between the two baking dishes.
  3. If using two baking dishes, cover one with heavy-duty aluminum foil, label and freeze up to one month.
  4. Bake the large baking dish 55 minutes or until thoroughly heated. Bake the smaller baking dish 40 to 45 minutes or until thoroughly heated. Serve warm.
  5. Notes:
  6. Note: When ready to use the frozen casserole, thaw in the refrigerator overnight and bake as directed above.
  7. Author:
Recipe by The Tennessee Magazine at https://www.tnmagazine.org/rice-rice-baby/