2 - 6 oz pkg long grain and wild rice
3 - 10 oz cans cream of chicken soup
1 1/2 C mayonnaise
3 tsp lemon juice
2 tsp curry powder
4 C cooked chicken or turkey, cubed
1 lb of ham, cubed
8 oz sliced fresh mushrooms
1/2 C slivered almonds
needed for cooking day:
2 TBSP chopped parsley*
Cook rice as package directs. Combine soup, mayonnaise, lemon juice and curry powder in a bowl. Layer rice, chicken, ham and mushrooms in a 9 x 13 pan. Pour sauce over all. Top with almonds. Bake at 350 for 45 minutes. Sprinkle with parsley before serving.
(Since everything is cooked, should be easily frozen; this 4 C of chicken and 1 lb of ham is a lot of meat so each recipe could be divided into 2 meals.)
Recipe from The Brunch Basket by Junior League of Rockford, IL.