• 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


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

Also On MyPraise 102.5, Atlanta, Inspiration, Gospel, Radio, WPZE:
Stellar Awards 2017 Red Carpet Photos
10 photos