Chicken-Wild Rice Casserole

• 1 (3 lb.) chicken, quartered
• 2/3 c. wild or brown rice
• 2 c. water
• 1/2 tsp. salt
• 1 medium onion, diced
• 1 medium green pepper, diced
• 1 can mushroom soup
• 1 (8 oz.) can sliced water chestnuts, drained
• 1 (2 oz.) jar diced pimento, drained
• 1/2 c. mayonnaise
• 1 c. shredded Cheddar cheese

1. Cover chicken with water in Dutch oven.
2. Bring to boil, cover, reduce heat and simmer 1 hour until tender.
3. Cool.
4. Bone and chop. Wash rice well, drain, place rice, water and salt in medium pan and bring to boil.
5. Cover and simmer 30 to 45 minutes until tender.
6. Spoon rice into 8-inch square baking dish (greased). Combine chicken and all else except cheese.
7. Mix well.
8. Spoon over rice.
9. Bake, uncovered, 25 minutes at 350u0b0.
10. Top with cheese and bake 5 minutes until cheese melts.
11. Serves 4.

chicken, wild, water, salt, onion, green pepper, mushroom soup, water chestnuts, pimento, mayonnaise, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=628860 (may not work)