3 cups meat from a rotisserie chicken cooked chopped
10.8 oz cream of chicken soup with herbs canned
10 oz onions frozen chopped
0.3 teaspoon pepper
8 oz cup heavy whipping cream sour
8 oz water chestnuts diced drained canned
20 oz steam-in-bag brown-and-wild rice frozen with broccoli and carrots
Equipment
frying pan
oven
baking pan
Directions
Preheat oven to 40
Melt butter in a large skillet over medium heat; add onions, and saut 6 to 8 minutes or until tender.
Stir together frozen rice packages and next 6 ingredients; stir in onions. Spoon mixture into a lightly greased 13- x 9-inch baking dish. Top with sliced almonds.
Bake at 400 for 30 to 35 minutes or until bubbly and almonds are lightly browned.
Let stand 10 minutes.
Note: We tested with Birds Eye Steamfresh Brown & Wild Rice With Broccoli & Carrots.
