Wednesday, January 13, 2010


This dish has been a life saver so many times.  When I make it, I usually double the recipe and freeze one pan, just to have on hand.  I have taken it frozen in a cooler from Arkansas to Virginia, it arrives partly frozen, ready to thaw and cook.  It can also be made up and stored in the refrigerator for a couple days before cooking.  It is great for a tailgate, potluck or a casual dinner party.  Cousin Barbara from Little Rock shared this with me.

Wild'n Cheesy Chicken

Saute' in 1/2 stick butter until tender: 
1/2 cup chopped onions
1/2 cup chopped red bell pepper
1 cup sliced fresh mushrooms

1/4 cup pimientos
1 cup sliced water chestnuts
2 cans cream of chicken soup
1 cup of chicken broth
1 1/2 cups shredded cheddar cheese
1/2 pound Velveeta
1 cup milk
Stir until cheese is melted

Add 2 boxes cooked Uncle Ben's long grain-wild rice, (not instant) cooked according to directions.

Add 8 boneless, shinned chicken breasts (as large as chicken breast are today, I think you could get by with a little less, probably (6) cooked and chopped. 

Mix all togethr and top with shredded cheddar cheese.

Bake at 350 degrees for 30 minutes.  If cold it will take 1 hour to heat completely through.

Serves 10 to 12

1 comment:

  1. I made this for church last week. It was big hit. Everyone loved it.