• 2 cups uncooked Chieftain®'s Premium Wild Rice, cooked according to directions with salt and butter added
• 2 cans of Cream of Mushroom soup
• 1 cup of Milk
• 1 pound of Chicken Breasts, cut into small pieces and sautéed with Seasoned Salt
• 3 cups of Asparagus, blanched
• 8 ounces of Italian Blend Grated Cheese

Combine cooked wild rice, soup, milk and sautéed chicken, and put in a 9x13 pan. Layer asparagus on top. Add cheese. Bake for 40 minutes at 350°.

• 2 cups of Chieftain®'s Autumn Harvest Blend with Chicken Seasoning, cooked
• 1 15-punce can of Mixed Vegetables
• 1 10-75-ounce can of Cream of Chicken Soup
• 1 cup of cooked Chicken or Turkey, cut up
• 1 cup of Original Bisquick
• ½ cup of Milk
• 1 Egg

Heat oven to 400º. Mix vegetables, chicken rice and soup together. Place in a baking dish. Stir in remaining ingredients and pour over the top of the vegetable chicken mixture. Bake for about 30 minutes or until the top is golden brown.

• 2 cups cooked Chicken
• 1 bag frozen stir-fry vegetables
• 1 bottle Laury's Stir-Fry Seasoning, Sweet and Spicy
• 3 cups cooked Chieftain®'s Pasta Rice Blend
• 2 teaspoons light Oil

In a large skillet combine vegetables and oil, heat through. Add chicken, Pasta Rice Blend and seasoning, mix well. Heat until almost boiling. Serve immediately. Serves four to six.

• 8 slices Bacon, cut into ½ inch pieces
• 1 pound cooked cut up Turkey, white and dark meat
• 1 medium onion, chopped (½ cup)
• 2 medium stalk of Celery, sliced (½ cup)
• 2 medium Carrots, sliced (½ cup)
• 1 can (10¾ ounces) condensed Cream of Chicken Soup
• 1 can (14½ ounces) Chicken Broth
• 8 ounces of Sour Cream
• ½ teaspoon Dried Marjoram Leaves
• ¼ teaspoon Pepper
• 1½ cups Chieftain®'s Calico Blend, cooked with Chieftain®'s Chicken Seasoning
• 1½ cups Chieftain®'s Banquet Blend, cooked with Chieftain®'s Chicken Seasoning

Cook bacon in 10-inch skillet over medium heat, stirring occasionally, until crisp. Stir in onion, celery and carrot. Cook 4 minutes, stirring occasionally; drain. Beat can of broth, can of cream of chicken soup and sour cream in large baking dish, using wire whisk, until smooth. Stir in marjoram and pepper. Stir in bacon vegetable mixture. Stir in turkey and wild rices.

• 1½ cups Chieftain®'s Premium Wild Rice
• 4 cups Water
• 10 tablespoons Margarine or Butter
• 1 cup chopped Onions
• ½ cup Flour
• 3 cups Half & Half
• 2 14-ounce cans Chicken Broth
• 6 cups chopped Chicken (white meat) fully cooked
• 8-ounces fresh Mushrooms (optional)
• 1 cup frozen Peas
• 1 2-ounce jar Pimentos drained
• Salt and Pepper to taste

Prepare rice with water, seasoning and two tablespoons margarine. Sauté onions in 8 tablespoons margarine; add flour until bubbly. Gradually stir in the chicken broth and half & half. Let cook until it thickens. Add sautéed mushrooms, chicken, pea, pimento. Stir into baking dish and bake for 25 minutes at 350º. Top with almonds and bake an additional 15 minutes.

• ½ cup Heinz Chili Sauce
• ½ cup Whole Berry Cranberry Sauce
• 2 tablespoons Orange Marmalade
• 1/8 teaspoon ground Allspice
• 4 to 6 skinless boneless Chicken Breast Halves
• 2 teaspoon Vegetable Oil
• 3 cups cooked Chieftain®'s Festival Blend with Maple/Apple Seasoning

Combine first 4 ingredients; set aside. In large skillet, slowly brown chicken on both sides in oil. Pour reserved chili sauce mixture over chicken. Simmer, uncovered 8 to 10 minutes or until chicken is cooked and sauce is of desired consistency, turning and basting occasionally. Serve on a bedding of rice.

• 4 skinless, boneless Chicken Breast halves
• 1 jar Clover Honey
• 3 tablespoons White-Wine Vinegar or Cider Vinegar
• 1 tablespoon Dry Mustard
• 2 tablespoons chopped Green Onions
• 1 teaspoon Dijon-style Mustard
• ½ teaspoon Dried Thyme
• ¼ teaspoon Dried Oregano
• 1 cup uncooked Chieftain®Country Harvest Blend with Chicken Seasoning

Rinse chicken with cold water and pat dry with paper towels. Place chicken on a cutting board. Using a sharp knife, lightly score chicken breasts on both sides. Preheat oven to 400ºF. Line a baking pan with foil. Spray foil with nonstick vegetable cooking spray. Using a honey dipper, measure out ¼ cup honey. In a small bowl, stir together vinegar and dry mustard. Add honey, green onions, Dijon-style mustard, thyme and oregano. Mix well. Place chicken in prepared pan. Brush chicken with half of honey mustard sauce. Bake, turning once and brushing with remaining sauce, until chicken is cooked through and no longer pink, about 30 minutes. Prepare Country Harvest Blend with Chicken Seasoning according to package directions. Place chicken on a serving platter with Rice. Serve immediately.

• 1 8-ounce Chicken Breast
• 3 Fresh Spinach Leaves
• ½ cup Chieftain®'s Calico Blend or Chieftain®'s Wild Rice Blend of Choice, cooked
• 1 piece of Green Onion, chopped
• 2 ounces of Gorgonzola Cheese
• 1 ounce of Feta Cheese
• 1 ounce of Cream Cheese
• 1 teaspoon of Garlic Powder
• 1 teaspoon of Black Pepper

Prepare Calico Blend according to package directions. Combine rice, green onion, cheeses, garlic powder and pepper until thoroughly blended. Lightly pound chicken breast until it is even. Blanch spinach leaves. Lay spinach on cutting board overlapping the leaves. Place rice mixture in center of spinach; make a ball wrapping the spinach leaves around the rice mixture. Wrap the chicken around the spinach ball. Top Stuffed Chicken with Cream of mushroom soup and white wine sauce. Bake at 350° for 20-25 minutes.

• 8-ounce Lasagna Noodles
• 3 cups cooked Chicken, diced
• 1½ cups cream style Cottage Cheese
• 2 cups Cheddar Cheese
• ½ cup Parmesan Cheese
• 2 cups cooked Chieftain®'s Festival Blend with Chicken Seasoning

• 2 cloves Garlic
• ½ cup chopped Onions
• ½ cup chopped Green Peppers
• 3 tablespoons Butter
• 1 can Cream of Chicken Soup
• 1/3 cup Milk
• ½ teaspoon Basil

For sauce: cook vegetables in butter until tender. Stir in remaining ingredients. Cook lasagna noodles until tender, drain and rinse. Layer ½ of noodles in 9"x13" dish. Cover with ½ sauce, cottage cheese, chicken, Festival Blend and cheddar cheese. Repeat layers. Top with Parmesan cheese. Bake at 350° for 1 hour. Serves 8-10.

• 1 tablespoon of Oil
• 1¼ pounds boneless skinless Chicken Breasts halves, cut into ¼ to ½-inch pieces
• 1½ cups Chieftain®'s Premium Wild Rice, cooked
• 2 cups of Frozen Corn
• ½ cup of chopped Green Bell Pepper
• 1/3 cup of Water
• 1 1.25-ounce package of Taco Seasoning Mix
• 1 cup of shredded Cheddar Cheese
• 2 8-ounce cans of Refrigerated Crescent Dinner Rolls

• 1 cup of Shredded Lettuce
• ½ cup of chopped Tomato
• ¼ cup of Sliced Ripe Olives

• ½ cup of Sour Cream
• ½ cup of Salsa

Heat oven to 375º. Spray large cookie sheet with nonstick cooking spray. Prepare wild rice according to package directions. Heat oil in medium skillet over medium heat until hot. Add chicken; cook 8 minutes or until no longer pink in center, stirring frequently. Add corn, bell pepper, water and taco seasoning mix to chicken; mix well. Heat until bubbly. Reduce heat to medium; cook 10 to 15 minutes or until liquid evaporates, stirring occasionally. Remove from heat; stir in cheese. Set aside. Unroll both cans of dough; separate into 16 triangles. Arrange triangles on sprayed cook sheet with short sides of triangles shaped and leaving 5-ionch round opening in center. Lightly press short sides of dough to flatten slightly. Spoon chicken and rice filling onto widest part of dough. Pull end points or triangles over filling and tuck under dough to form ring. Filling will be visible. Bake at 375º for 20 to 25 minutes or until golden brown. Meanwhile, in a small bowl, combine lettuce, tomato and olives; toss gently to mix.