Chicken and Rice Casserole

Name: Chicken and Rice Casserole
Yield: serves 6 to 8
Ingredients: 3 cups diced cooked chicken; 1 medium onion, diced and sautéed; One 8-ounce can water chestnuts, drained and chopped; Two 14 1/2-ounce cans French green beans, rinsed and drained; One 4-ounce can pimentos, rinsed and drained; One 10 3/4-ounce can condensed cream of celery soup; 1 cup mayonnaise; One 6-ounce box Uncle Ben’s longgrain and wild rice, cooked according to package directions; 1 cup grated sharp Cheddar cheese

December 14, 2011

Recipe information

Yield
serves 6 to 8

Ingredients

3 cups diced cooked chicken

1 medium onion, diced and sautéed

One 8-ounce can water chestnuts, drained and chopped

Two 14 1/2-ounce cans French green beans, rinsed and drained

One 4-ounce can pimentos, rinsed and drained

One 10 3/4-ounce can condensed cream of celery soup

1 cup mayonnaise

One 6-ounce box Uncle Ben’s longgrain and wild rice, cooked according to package directions

1 cup grated sharp Cheddar cheese

Preparation

Preheat oven to 300 degrees. Mix all ingredients together and pour into a 3-quart casserole. Bake for 25 minutes.

Paula Deen's Kitchen Classics

TagsCasserole Chicken Poultry Rice Rice & Grains Green Bean Bean and Legume Vegetable Cheddar Cheese Dairy Main Dinner Gluten Free Nut Free One-Pot Meals Weeknight Meals Easy Oven Bake Cookbooks

Recipe notes

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