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Chicken and Rice Casserole Recipe by Paula Deen

1 ratings
Easy Level
35 MIN 10 Prep + 25 Cook
Servings
$ /Serving
1 ratings
Print
Easy Level
35 MIN 10 Prep + 25 Cook
6-8 Servings
$ /Serving

Chicken and Rice Casserole Recipe by Paula Deen

1 ratings
Print
1 ratings
Easy Level
35 MIN 10 Prep + 25 Cook
6-8 Servings
$ /Serving

Ingredients

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

Preparation

Preheat oven to 350°.

 

Heat butter or oil in a small skillet over medium heat. Add onion and sauté until translucent, about 5 minutes. Remove from heat and transfer to a large bowl.

 

Add all remaining ingredients to bowl and mix together until thoroughly combined.

 

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.

Reviews

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1 Review

Cathy
Cathy 11/14/2014
11/14/2014
Unbelievably Del

Unbelievably Delicious. Sooo.... Tasty. Easy to make. Good for using cooked leftover chicken. In November, substitute turkey. I'll bet it tastes just as good.