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    Chicken and Rice Casserole


    Source of Recipe


    Paula Deen Website

    List of Ingredients




    Ingredients:1 10 3/4 ounce can condensed cream of celery soup
    1 4 ounce jar pimentos
    1 8 ounce can water chestnuts, drained and chopped
    2 14 1/2 ounce cans green beans, drained and rinsed
    3 cup diced cooked chicken
    1 medium onion, peeled and diced
    2 tablespoon butter or vegetable oil
    1 cup mayonnaise
    1 6 ounce box long-grain wild rice, cooked according to package directions
    1 cup grated sharp cheddar cheese
    1 pinch salt

    Recipe



    Directions
    Preheat oven to 350 degrees F.


    Heat butter or oil in a small skillet over medium heat. Add onion and saute until translucent, about 5 minutes. Remove from heat and transfer to a large bowl.


    Add all remaining ingredients to bowl and mix together until thoroughly combined.


    Pour into a greased 3-quart casserole dish. Bake for 20 to 25 minutes or until bubbly. Let stand for a few minutes before serving.

    Recipe Courtesy
    Paula’s Home Cooking/Savannah Country cookbook

 

 

 


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