Chicken-Walnut Casserole

Chicken-Walnut Casserole

Course: Main Courses – Casseroles, Main Courses – Poultry

Ingredients

  • 2 Cups Cooked Chicken Cut Into Large Pieces
  • 10 1/2 Ounces Condensed Cream Of Mushroom Soup
  • 1 Cup Chicken Broth
  • 3 Cups Rice Cooked
  • 1/2 Cup Stuffed Olives Chopped
  • 1/2 Cup Walnuts Broken

Instructions

  • Combine rice, olives and walnuts; toss lightly. Place half of the mixture in a greased 1 1/2 quart casserole dish.
  • Combine chicken and mushroom soup. Spoon half over rice.
  • Add remaining rice mixture. Top with remaining chicken mixture. Add broth.
  • Bake, covered, at 350 degrees for 1 hour. Makes 6 servings.

Recipe – Jean Hansen