Recipe information
Yield
serves 8
Ingredients
One 6-ounce package long-grain and wild rice, cooked according to directions
4 cups diced cooked chicken breast
Two 10 3/4-ounce cans cream of chicken soup
1 cup mayonnaise
2 teaspoons curry powder, or to taste
One 8-ounce package Pepperidge Farm Cornbread Dressing Mix
1/4 cup (1/2 stick) butter
Preparation
Put the rice in a greased 2-quart casserole. Layer the chicken on top of the rice. Mix the soup, mayonnaise, and curry powder, and pour this over the chicken. Sprinkle the dressing mix over the casserole and dot with butter. Bake at 350 degrees for 30 minutes or until bubbly.
