Ingredients
2/3
cup uncooked wild rice
1 2/3
cups water
2
tablespoons water
1
medium stalk celery, chopped (1/2 cup)
1
medium onion, chopped (1/2 cup)
1
small red or green bell pepper, chopped (1/2 cup)
1
cup sliced mushrooms (about 3 oz)
1
can (10 3/4 oz) condensed cream of chicken soup
3/4
cup milk
1
cup cut-up cooked chicken
3/4
teaspoon chopped fresh or 1/4 teaspoon dried thyme leaves
1/8
teaspoon pepper
1
can (8 oz) sliced water chestnuts, drained
Preparation
Cook wild rice in 1 2/3 cups water as directed on package, drain if necessary.
Heat oven to 350°F. In 2-quart saucepan, heat 2 tablespoons water to boiling. Cook celery, onion, bell pepper and mushrooms in water, stirring frequently, until crisp-tender; remove from heat.
Stir in soup and milk. Stir in cooked wild rice and remaining ingredients. Spoon into ungreased 2-quart casserole.
Cover; bake 30 to 40 minutes or until hot and bubbly.
