Rating: 2 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
  • 1 Rating

This hotdish combines a handful of pantry ingredients. It's a great way to use up leftover chicken or turkey. Or, if you prefer, just shred a supermarket-deli rotisserie chicken.

Source: Midwest Living

Gallery

Recipe Summary test

prep:
30 mins
bake:
35 mins
total:
1 hr 5 mins
Servings:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare rice mix according to package directions.

    Advertisement
  • Meanwhile, in a large skillet, cook onion and celery in hot butter over medium heat until tender. Stir in soup, sour cream, wine and basil. Stir in cooked rice and chicken.

  • Transfer mixture to an ungreased 2-quart baking dish. Sprinkle with cheese. Bake, uncovered, in a 350° oven about 35 minutes or until heated through.

Nutrition Facts

468 calories; fat 19g; cholesterol 98mg; saturated fat 9g; carbohydrates 43g; mono fat 5g; poly fat 2g; insoluble fiber 3g; sugars 3g; protein 29g; vitamin a 971.8IU; vitamin c 6.5mg; thiamin 0.1mg; riboflavin 0.3mg; niacin equivalents 7.3mg; vitamin b6 0.5mg; folate 24.2mcg; vitamin b12 0.4mcg; sodium 1339mg; potassium 453mg; calcium 151.5mg; iron 1.6mg.
Advertisement