chickens juneaway
(1 RATING)
This recipe was developed by my mother (Ann Dodgen) in order to temp a friend's husband.. who said he didn't like chicken... It worked! But he will only eat it in this dish.
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prep time
25 Min
cook time
1 Hr
method
Bake
yield
4-6 serving(s)
Ingredients
- 3 cups cooked long grain and wild rice (we use uncle ben's)
- 3 cups cooked cubed chicken (breast and thigh meat)
- 1 can cream of celery soup/or mushroom/ or chicken (choose only one kind)
- 1 can sliced water chestnuts
- 1 can rotel or tomatos with green chilies( or 1 jar pimentos)
- 1 cup mayo or miracle whip
- 1 medium onion diced/ or garlic diced
- - salt and pepper to taste
- 1/2 cup nuts optional ( good crunchly nuts)
How To Make chickens juneaway
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Step 1Mix all in large bowl, place in a lightly greased 9 x 13 baking dish (at this point you can freeze it, thaw in fridge to cook later), 350* for 30 mins.
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Step 2(Other ingredients can be added to your taste i.e.: celery, veggies finely chopped, I do this to hide veggies from the little ones) You can use any kind of rice you prefer. Grated cheese can be added to top during cooking if desired. (Optional)
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Step 3This is a great make ahead dish as it can be frozen several days ahead, thawed and cooked when needed with out any fuss. My children love to cook this for themselves using the leftovers in the fridge. I keep one in the freezer at all times, great for suprise guests, or hungry neighhorhood boys.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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