Wild Rice Hot Dish

• 5 to 6 chicken thighs
• 3/4 c. celery
• 4 Tbsp. onion
• 1/2 c. white rice
• 1/2 c. wild rice, soaked in hot water until slightly opened and drained
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 2 chicken bouillon cubes, dissolved in 1 c. hot water
• 1 tsp. salt
• 1 bay leaf
• 1/4 tsp. each: celery salt, pepper, garlic salt, onion salt and paprika
• 1 c. slivered almonds

1. Cook thighs in lightly salted water until done.
2. Cool.
3. Cut meat from bones.
4. Save broth.
5. Saute celery and onions in butter. Mix all ingredients in 2-quart casserole.
6. Add broth if needed to moisten.
7. Bake at 350u0b0 for 1 1/2 to 2 hours.
8. Periodically add broth if it becomes too dry.
9. Casserole is ready when wild rice is fully open.

chicken, celery, onion, white rice, wild rice, cream of mushroom soup, cream of chicken soup, chicken bouillon cubes, salt, bay leaf, celery salt, almonds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=313096 (may not work)