Ingredients:
• 1 cup milk
• 10 oz. can cream of mushroom soup with roasted garlic
• 1 cup water
• 3 cups cooked cubed chicken
• 6 oz. pkg. long grain and wild rice mix
• 2 cups frozen peppers and onions, thawed and drained
• 1 tsp. dried thyme leaves
• salt and pepper to taste
• (optional) ½ cup of chopped celery
Preparation:
Preheat oven to 350 degrees. Mix milk, soup and water in large bowl and stir with wire whisk to combine. Add remaining ingredients and stir to blend. Pour into 3 quart glass casserole dish and cover tightly. Bake at 350 degrees for 30 minutes, then remove from oven and stir well. Bake uncovered 30-40 minutes longer until rice is cooked and edges are bubbling, stirring once more halfway through baking time. 6 servings
