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Loni Anderson's Chicken And Wild Rice




Source of Recipe


CD Kitchen
Loni Anderson's Chicken And Wild Rice

2 cups wild rice, uncooked
1 green 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
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Directions:

Combine the rice with the pepper, celery, onion and chicken broth in a 9x11" casserole dish. Brush chicken breasts with soy sauce. Immerse in rice mixture. Cover and bake at 350 degrees 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.