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Ingredients
  • 2 boxes wild rice with seasoning packet {I used  Near East Rice Pilaf}
  • 2 cans cream of chicken soup
  • 1 can water {just fill the empty soup can}
  • 1 cup drained water chestnuts {sliced}
  • 6 boneless, skinless chicken breasts or thighs
  • ½ cup slivered almonds
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