Email to Amy       

Recipe Categories: shubie74's HOME PAGEAmish Appetizers Appliances_PaniniMaker Appliances_Waffle_Maker Bars Beverages Beverages_Alcoholic Beverages_Milkshakes Beverages_Punches Beverages_Smoothies Biscuits Breads Breakfast Cakes Camping Candy Canning Casseroles Casseroles_Beef Casseroles_Chicken Casseroles_Vegetables Cheesecakes Chowders Christmas Condiments Cookies Cooking_For_Two Copycat Crockpot Cupcakes Desserts Dips Dips_Spread Dips_Sweet Fish_and_Seafood Frostings Fruit Fudge Gifts_in_A_Jar Gluten-free Grilling Halloween Homemade Jams Kids Lowfat Marinades Meatballs-n-Meatloafs Meats Meats-Pork Meats-Turkey Mexican Microwave Misc Muffins Pasta Pets Pies Pizza Potatoes Poultry Pudding RecipeLinks Rice Salads_and_Dressings Salsas Sandwiches Sauces Seasonings Snacks Soups Stews Stir_Fry St_Patricks_Day Sugar_Free Syrups Thanksgiving Tips Valentines Vegetables Vegetarian Weight_Watchers Wings Wraps

Chicken and Rice Casserole




Source of Recipe


co worker Paula U.


List of Ingredients





2 (14 ½-ounce) can green beans, drained and rinsed

3 cups diced cooked chicken

1 medium onion, diced and sautéed

1 (8 ounce) can water chestnuts, drained and chopped

1 (4 ounce) can pimentos, drained

1 (10 ¾ ounce) can condensed cream of celery soup

1 cup mayonnaise

1 (6 ounce) box long-grain and wild rice, cooked according to package directions

1 cup grated sharp Cheddar

Pinch of salt




Recipe



Preheat oven to 350 degrees.

Mix all ingredients together and pour into a greased 3 quart casserole dish. Bake for 20 to 25 minutes or until bubbly.