Ingredients

The following ingredients have 6 Servings
  • 1 7-ounce box long grain and wild rice (see note)
  • 4 tablespoons butter (divided)
  • 1 ¼ cup water
  • 1 cup chicken broth
  • 4 stalks celery (chopped)
  • 2 whole carrots (chopped)
  • ½ yellow onion (diced)
  • 4 cups cooked diced chicken (see note)
  • 1 cup frozen peas
  • 2 cups corn flakes
  • 6 tablespoons butter
  • 3 tablespoons flour
  • ½ teaspoon salt (or to taste)
  • ¼ teaspoon cracked black pepper (or to taste)
  • ½ teaspoon garlic powder
  • 1 cup chicken broth
  • 1 cup milk

Instruction

  • Preheat oven to 375 degrees and lightly grease a 9x13 inch baking dish.
  • In a large skillet over medium-high heat, melt 1 tablespoon butter. Stir in rice, then add 1 cup chicken broth and water and bring to a boil.
  • Reduce to simmer, cover, and cook for 25 minutes til rice is fully cooked. Meanwhile, prepare the cream of chicken soup, veggies, and corn flake topping.