WILD RICE CASSEROLE

Made With:

Product

Campbells® Condensed Cream of Celery Soup

A delicately seasoned soup made with celery and cream.

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Product

Campbells® Healthy Request® Condensed Cream of Mushroom Soup

Campbell's® Healthy Request® condensed Cream of Mushroom soup offers the rich traditional flavor of cream of mushroom soup with a more nutritious profile.

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Nutrition Facts
Serving Size
1 CUP
Amount Per Serving
Calories 300
% Daily Value
Total Fat 10.1g
16%
Saturated Fat 2.1g
11%
Cholesterol 81mg
27%
Sodium 453mg
19%
Total Carbohydrate 31.3g
10%
Dietary Fiber 1.5g
6%
Protein 19.9g
40%
Vitamin A 1%
Vitamin C 0%
Calcium 5%
Iron 12%
Total Time

115 min.

Serving & Size

1 CUP

Yields

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.

Nutrition Facts

Nutrition Facts
Serving Size
1 CUP
Amount Per Serving
Calories 300
% Daily Value
Total Fat 10.1g
16%
Saturated Fat 2.1g
11%
Cholesterol 81mg
27%
Sodium 453mg
19%
Total Carbohydrate 31.3g
10%
Dietary Fiber 1.5g
6%
Protein 19.9g
40%
Vitamin A 1%
Vitamin C 0%
Calcium 5%
Iron 12%

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Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
long grain white rice, unprepared 2 lb.
seasoned long-grain and wild rice mix 22 oz.
boneless, skinless chicken thigh, yield from 1 pound raw, cut into 2 inch strips 10 
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.
Made With:

Product

Campbells® Condensed Cream of Celery Soup

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Weight Measure
Campbells® Condensed Cream of Celery Soup, 50 oz ea 50 oz. cans
Made With:

Product

Campbells® Healthy Request® Condensed Cream of Mushroom Soup

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Campbells® Healthy Request® Condensed Cream of Mushroom Soup, 50 oz ea 50 oz. cans
water 2 1/2  pt.
almonds, slivered 10 oz. cups
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).

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