Ingredients
1 package (6 ounces) long grain and wild rice mix1 pound uncooked medium shrimp, peeled and deveined1 medium green pepper, chopped1 medium onion, chopped1 can (4 ounces) mushroom stems and pieces, drained1/4 cup butter1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted1/2 cup seasoned stuffing croutons
Preparation
Prepare rice according to package directions.
Meanwhile, in a large skillet, saute the shrimp, green pepper, onion and mushrooms in butter until shrimp turn pink. Add the soup to the rice; stir into the shrimp mixture.
Transfer to a greased 2-qt. baking dish. Sprinkle with croutons. Bake, uncovered, at 350° for 20-25 minutes or until heated through.
