A very good casserole that makes a lot. This dish also freezes well, so it's great to make ahead and warm up later!
Ingredients
- 3 cups water
- 1 cup uncooked wild rice
- 3 cups cooked , cubed chicken breast meat
- 1 can condensed cream of celery soup , 10.75 ounce
- 1 jar diced pimento peppers , 4 ounce
- 1 onion , chopped
- 2 cans French-style green beans , 14.5 ounce
- 1 cup mayonnaise
- 1 cup water chestnuts , drained and chopped
- salt and pepper to taste
Instructions
-
1
Combine water and wild rice in a saucepan, and bring to a boil. Reduce heat, cover, and simmer for 50 minutes, or until tender.
-
2
Preheat oven to 350 degrees F (175 degrees C).
-
3
In a large bowl, toss together the cooked rice, chicken, cream of celery soup, pimentos, onion, green beans, mayonnaise, water chestnuts, salt, and pepper. Transfer to a 3 quart casserole dish.
-
4
Bake in the preheated oven for 25 to 30 minutes, or until heated through.
Nutrition Facts
Per serving
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