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Chicken and Wild Rice Casserole

12/2/2014

1 Comment

 
chicken wild rice casserole
No precooking of ingredients is necessary for this delicately flavored dish that features wild rice for a fresh whole grain option for you and your family.

Ingredients:
1 cup uncooked wild rice
1 lb. boneless, chicken breasts cubed
10.5 oz. can chicken broth
2 Tbsp soy sauce
10.5 oz. can cream of mushroom soup
2 cups water
2 ribs of celery, chopped
1 small onion, chopped
½ green pepper, chopped
½ red bell pepper, chopped
1 cup frozen peas
½ cup slivered almonds
½ cup chopped black olives (optional)
Directions:
  1. Rinse wild rice in a strainer under running water or in bowl of water; drain.
  2. Combine all ingredients in a 3 quart buttered casserole. Mix well.
  3. Cover and bake 2 hours at 325 degrees.
  4. Uncover and “fluff” with fork
  5. Bake uncovered until rice is tender and moisture is absorbed.
Serves: 6-8 



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1 Comment
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    Val Schonberg

    Val Schonberg is a Registered, Licensed Dietitian who specializes in weight management, sports nutrition, disease
    specific nutrition; and, emotional and disordered eating.  She is a board
    certified specialist in sports dietetics and a well-regarded clinical dietitian,
    nutrition therapist, and vibrant public speaker in the nutrition field.
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  • Home
  • Meet Val
  • Services
    • Overview of Services
    • Sports Nutrition
    • Nutrition for Performing Athletes
    • Nutrition for Midlife and Menopause
    • Eating Disorders
    • Workshops/Speaking
  • Menopause Groups
  • Blog
  • Contact