Chicken And Wild Rice Casserole - Janet

Our Recipes Casserole

4 Cup cooked chicken chopped 1 small onion minced 1/2 Cup mayonnaise 2 Can cream of chicken soup 8 ounces water chestnuts drained and chopped 1 Can chicken broth 6 1/4 ounces long-grain and wild rice mix cooked 1/2 small green bell pepper chopped Stir together all ingredients. Spoon evenly into 2 lightly greased 8- inch square baking dishes. Wrap 1 dish in heavy-duty foil and freeze. Bake the other casserole at 350 for 55 minutes. Thaw frozen casserole in refrigerator overnight. Bake at 350 for 55 minutes. Per serving (excluding unknown items): 616 Calories; 43g Fat (64% calories from fat); 46g Protein; 9g Carbohydrate; 134mg Cholesterol; 1236mg Sodium