Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Loni Anderson's Chicken And Wild Rice
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- #62466
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
2 cups wild rice, uncooked
1 green bell pepper, coarsely chopped
1 red pepper, coarsely chopped
4 stalks celery, coarsely chopped
1 onion, chopped
2 cups chicken broth
soy sauce
6 chicken breast halves, skinless and boneless
1 can cream of mushroom soup, DILUTED WITH
1/2 can water
10 mushrooms, sliced
10 fresh asparagus spears, cut into 2-inch pieces
1/2 cup blanched almonds
directions
Combine the rice with the pepper, celery, onion and chicken broth in a 9 x 11" casserole dish. Brush chicken breasts with soy sauce. Immerse in rice mixture. Cover and bake at 350 degrees F for 1 hour.
In a mixing bowl, combine cream of mushroom soup diluted with water, mushrooms, asparagus and almonds.
Pour over chicken-and-rice mixture. Mix slightly and bake uncovered for another 1/2 hour.
added by
ilovever7
nutrition data
466 calories, 11 grams fat, 52 grams carbohydrates, 42 grams protein per serving.
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