Long grain white and wild rice combne with Campbells® Condensed Cream of Celery Soup and Campbells® Condensed Cream of Mushroom Soup to make this hearty casserole. Topped with almonds for additional flavor and crunch, this is a perfect side to many entree options.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
estimate your profit
|Profit Per Serving|
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|Profit Per Meal|
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|Profit Per Day|
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|long grain white rice||2.25 lb.|
|seasoned long-grain and wild rice mix||22 oz.|
|boneless, skinless chicken thigh||10 lb.|
|water||2 1/2 pt.|
|almonds||10 oz.||3 cups|
|1. Mix regular rice, long-grain and wild rice and seasoning packet. In each of 2 baking pans (12x20x2) evenly divide rice mixture. Top each with half the chicken.|
|2. Mix soups and water. Pour 3 quarts over each pan. Sprinkle with almonds. Cover.
3. Bake at 350º F. CCP: Bake until internal temperature is 165º F. or higher for 15 seconds and chicken is no longer pink and rice is done, about 1 hour 45 minutes. Stir before serving.CCP: Hold at 140º F. or higher. Portion using two No. 8 scoops (1 cup).