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Chicken and Rice Casserole

By Paula Deen
  • Prep time: 10 minutes
  • Cook time: 10 minutes
  • Servings: 10

Ingredients

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

Directions

Preheat oven to 350 °F.

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.