1 (8.8-oz.) pouch ready-to-serve long grain and wild rice mix (I just used plain rice I cooked myself - the other stuff has too much sodium)
1 (15.8-oz.) can BUSH'S Great Northern Beans, rinsed and drained
1 (10 3/4-oz.) can cream of chicken soup
3 cups chopped cooked chicken
1 cup milk
1 tablespoon chopped fresh parsley
1/4 teaspoon freshly ground pepper
1 cup freshly shredded Cheddar cheese
1/4 cup fine, dry breadcrumbs
Garnish: fresh flat-leaf parsley sprigs
1. Preheat oven to 425°. Prepare rice according to package directions.
2. Stir together beans, next 5 ingredients, and rice in a large bowl. Pour mixture into a lightly
greased 11 x 7 inch baking dish. Sprinkle with cheese and breadcrumbs.
3. Bake at 425° for 15 to 18 minutes or until thoroughly heated and cheese is melted. Let stand
5 minutes before serving. Garnish, if desired.