Wednesday, February 27, 2008
Chicken and Rice Casserole
The temperature has dipped. In the low teens.The snow has reappeared. Over 10 inches. So Joan removed one of Paula Deen’s cookbooks from the shelf and prepared this meal using leftover chicken from the previous night.
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 long-grain and wild rice,
cooked according to package directions
1 cup grated sharp Cheddar cheese
Preheat oven to 300 degrees.
Mix all ingredients together and pour into a 3-quart casserole.
Bake for 25 minutes.
Serves 6 t0 8.