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Chicken Safety Tips
Wash your hands with hot soapy water before handling food.
Use plastic or other non-porous cutting boards. Wooden cutting boards can absorb
juices, making them hard to clean thoroughly.
Never put cooked food or food to be eaten uncooked (such as salads) on surfaces
where uncooked meat has been prepared.
Wash and sanitize your hands, tools, and preparation surfaces after coming in
contact with uncooked meat.
Use paper towels to clean kitchen preparation surfaces instead of cloth. You can
then throw the soiled paper towel away. |
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Chicken Amandine Casserole
1 C. wild rice
1/2 t. salt
4 C. water
1 3/4 lbs. boneless chicken breasts (skin removed, meat cubed - should make
about 3 cups)
1/2 C. sliced green onion
1/2 C. chopped fresh parsley
1 (4 oz.) can sliced mushrooms, drained
1/2 C. freshly grated parmesan cheese
1 (10 3/4 oz.) can chicken broth
1 (10 3/4 oz.) can cream of chicken soup
1/4 t. pepper
1/3 C. slivered almonds, toasted
Rinse wild rice under running water in a strainer or in a bowl of water; drain.
Place wild rice in a heavy saucepan with the salt and 4 cups water. Bring to a
boil; simmer, covered 40 minutes. Drain.
In a large bowl, combine chicken, green onion, parsley, mushrooms, cheese and
wild rice. In another bowl, combine chicken broth, soup and pepper, stirring
until smooth. Stir into rice mixture. Spoon into a 3-quart casserole dish.
Bake, covered, in a preheated 350°F. oven for 35 minutes. Remove cover, stir
casserole, then bake, uncovered, until bubbly in center, about 20 minutes
longer). Remove from oven, cover again, and let stand for 10 minutes. Sprinkle
almonds over top.
Makes 6 servings.
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