Easy Chicken and Rice Casserole INGREDIENTS: 1 cup Carolina®, Mahatma®, S&W®, River® or Water Maid® White Rice 3/4 cup sliced celery 1/4 cup sliced green onions 1/4 cup chopped green bell pepper 1/4 cup chopped red bell pepper 8 oz. fresh mushrooms, sliced 2 tbsp. vegetable oil 2 cups cooked, cubed chicken 1/2 cup lite mayonnaise 1 can (10-3/4 ounce) reduced fat cream of chicken soup INSTRUCTIONS: Preheat oven to 350º F. Prepare rice according to package directions. Set aside. Sauté celery, onions, peppers and mushrooms in oil. Add remaining ingredients. Fold in rice. Pour into an oiled 1-1/2 quart baking dish. Bake for 20 minutes. |
| One of the things I've learned after talking to hundreds of fellow moms, Most kids HATE rice. This is the only way I can get Stephen to eat rice. Note:: I use the yellow Saffron rice by : : Mahatma. It is so easy to prepare and tastes really good. Not to mention it is less than a dollar per package! |
| Sun. 02-09-03 |