Categories: Entree - Chicken

Ingredients

• 3/4 C. long-grain and wild rice mix
• 2 T. butter
• 8 oz. mushrooms, sliced
• 1 medium onion, chopped
• 1 rotisserie chicken (mostly white meat), cut up
• 1 can cream of mushroom soup
• 1 small jar diced pimentos
• 1 can sliced water chestnuts, drained & halved
• 1/2 C. sour cream
• 1/4 C. mayonnaise
• 1/2 C. milk
• 1/2 t. salt
• 1/4 t. pepper
• 1 C. shredded sharp Cheddar cheese
• 1/2 C. panko breadcrumbs
• 1 C. grated Parmesan
• 1/2 C. sliced almonds, toasted
• 1/4 C. butter, melted

Directions

1. Prepare rice mix according to package directions. Be careful not to overcook.

2. Preheat oven to 375°. Lightly spray 9 × 12” baking dish with Pam.

3. Melt butter in a skillet over medium heat; add mushrooms and sauté until they start to brown; add onions and sauté until they are tender.

4. In a large bowl, mix soup, pimentos, water chestnuts, sour cream, mayonnaise, milk, salt, pepper, sautéed onions & mushrooms, chicken, rice, and cheddar cheese. Spoon mixture into prepared baking dish.

5. Bake uncovered for 35 minutes.

6. Meantime, in small bowl, mix bread crumbs, parmesan, almonds and melted butter. Set aside.

7. Remove casserole after 35 minutes, stir, and spread topping over all. Bake an additional 20 minutes or until heated through.

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