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.

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