Chicken and Wild Rice Pancakes:
1 pkg. long grain & wild rice (I buy the Uncle Ben's microwaveable pouch.)
2C. poached chicken, cubed (boiled)
1/2C. bisquick mix (I buy the Heart Smart mix)
Cook rice according to pkg. then cool. Combine rice, chicken, and remaining ingredients. Drop a lg. spoonful of mixture onto a hot, non-stick skillet coated w/ cooking spray. Cook 3-4mins. on each side or until lightly browned.
Serve with applesauce or sour cream for dipping.
Store in containers in refrigerator or wrap and freeze in ziplocs. Defrost in fridge and reheat on cookie sheet in oven until warmed through and crispy or in microwave until warmed through.
If using these as an appetizer, make the pancakes smaller...instead of a lg. spoonful, make it a small one!! We're always having "drop-in" guests, especially during the holidays, so I always have a bag of these minis in the freezer to serve along with some crackers, cheese, and some other easy foods if it's around meal time, that way I don't have to prepare a whole meal. I just pop them in the microwave for about 90secs, then in the oven for another 10mins or so until they get a little "crispy".