Chicken and Rice Casserole

Recipe & picture courtesy of Food Network – Paula Deen

Prep 10 min
Cook 30 min
Total: 40 min
Serves 6

• 2 tablespoons butter or vegetable oil
• 1 medium onion, peeled and diced
• 3 cups diced, cooked chicken
• 2 (14 1/2-ounce) cans green beans, drained and rinsed
• 1 (8-ounce) can water chestnuts, drained and chopped
• 1 (4-ounce) jar pimentos
• 1 (10 3/4-ounce) can condensed cream of celery soup
• 1 cup mayonnaise
• 1 (6-ounce) box long-grain wild rice, cooked according to package directions
• 1 cup grated sharp Cheddar
• Pinch salt

1. Preheat oven to 350 degrees F.
2. Heat butter or oil in a small skillet over medium heat. Add onion and saute until translucent, about 5 minutes. Remove from heat and transfer to a large bowl.
3. Add all remaining ingredients to bowl and mix together until thoroughly combined.
4. Pour into a greased 3-quart casserole dish. Bake for 20 to 25 minutes or until bubbly. Let stand for a few minutes before serving.

Notes & Comments: One of the biggest changes I would make for next time is to season the chicken when you cook it. I chopped up three chicken breasts and just cooked them in EVOO. Next time I will add some spice to the EVOO while they’re cooking – the chicken was sort of bland.  It was good though – we served it to guests and the two kids (4 & 2) both ate it. I will make this again with a few tweaks to the recipe. It was good!

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