Chicken and Rice Casserole Recipe by Paula Deen

Level: Easy

Time: 35 MINUTES

5 ratings
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  • 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 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


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.

Chicken and Rice Casserole


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5 Reviews

Bonnie 2/27/2017
My husband and I

My husband and I really love this recipe. We first ate it at Christmas so I got the recipe. Now I make it almost every week. It really is delicious and easy to make.

Christine 11/28/2016
YUM! I added mor

YUM! I added more cheese than 1 cup. I added 3 cups of cheese.

Leah 5/25/2016
I must say, thi

I must say, this is tasty!

Jolene 11/20/2015
This has become

This has become a family favorite since my neighbor brought some to us after having my last child 4 years ago. I make it regularly and double (or even triple) the recipe to freeze for a busy day. It does take some time to make, but totally worth it!

Cathy 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.

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