1 can (10 oz.) chunk white chicken, drained
1 can (8 oz.) sliced water chestnuts, drained
2 cups cooked wild rice
3/4 cup milk
2-4 tbsp. slivered almonds
1/2 tsp. dried thyme
1/4 tsp. pepper
1/2 cup french-fried onions, optional
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| CLASSIC CRUNCHY CHICKEN | ||
| Yields 4 servings | ||
| 1 can cream of chicken soup, undiluted 1 can (10 oz.) chunk white chicken, drained 1 can (8 oz.) sliced water chestnuts, drained 2 cups cooked wild rice 3/4 cup milk 2-4 tbsp. slivered almonds 1/2 tsp. dried thyme 1/4 tsp. pepper 1/2 cup french-fried onions, optional |
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| In a bowl, combine the first eight ingredients; mix well. Pour into a greased shallow 1-1/2 qt. baking dish. Cover and bake at 350 for 30 minutes. Uncover; top with onions. Bake 5-10 minutes longer or until bubbly. | ||