Recipe

The following recipe was submitted by Terri Wilson. You will not regret trying it. It does her Grandmother proud!

Grandmother’s Chicken & Rice

• 1 cup raw white rice
• ½ stick of butter
• 1 can water chestnuts – sliced; liquid reserved
• 1 can mushrooms – sliced; liquid reserved
• 1 can Campbell’s French Onion soup
• ½ teaspoon salt
• ½ teaspoon curry powder (optional)
• 1 ½‐2 cups chopped cooked chicken**
• slivered almonds – toasted

Melt butter in large skillet; add rice; cook until brown. Add soup, liquid from mushrooms & chestnuts plus enough water to make a total of 2 ½ cups of liquid. Add water chestnuts, mushrooms, salt, curry powder, meat and almonds. Pour into a sprayed casserole; cover and bake at 350° for 1 hour. Stir and enjoy!

**Also good with leftover Thanksgiving turkey.

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