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Chicken and Rice Casserole Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
Servings
$ /Serving
Print
Easy Level
0 MIN Prep + Cook
6 to 8 servings Servings
$ /Serving

Chicken and Rice Casserole Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
6 to 8 servings Servings
$ /Serving

Ingredients

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

Preparation

Preheat oven to 350 degrees F.

 

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.

 

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.

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Preparation

Preheat oven to 350 degrees F.

 

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.

 

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

Only registered users can write reviews. Please, or register

Be the first to review this product