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    CHICKEN AND RICE CASSEROLE


    Source of Recipe


    Pat T and Paula Deen

    List of Ingredients





    PAULA DEEN’S CHICKEN AND RICE CASSEROLE

    2 (14.5 oz.) cans green beans, rinsed and drained
    3 cups diced cooked chicken
    1 medium onion, diced and sautéed
    1 (8 oz.) can water chestnuts, drained and chopped
    1 (4 oz.) jar diced pimientos (use juice too)
    1 (10-3/4 oz.) can condensed cream of celery soup (I used cream of mushroom)
    1 cup mayonnaise
    (6 oz.) box long-grain and wild rice, cooked according to directions
    1 cup grated sharp Cheddar
    Pinch salt
    Add a little milk, cream, or water

    Preheat oven to 350° F. Mix all ingredients together and pour into a greased 3-quart casserole dish. Bake for 30 minutes or until bubbly.


    Recipe
 

 

 

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