Sunday, September 14, 2008

Chicken and Rice Recipe - Paula Deen

This recipe was pretty tasty, we liked it a lot because it's quiet a bit different form other casseroles I make, I didn't have any water chestnuts to add when I made this, I missed that item on my grocery list but Jake and I both agreed they would be yummy in there for sure!

Chicken and Rice Casserole Recipe courtesy Paula Deen

From Teresa's Week on Recipe Challenge/ found on food network

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

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


Anonymous said...

Looks good Mandi!!! i'm not sure my family would like it with the vegies, etc.. but it looks healthy!

Brie said...

I love casseroles that are just different...looks quick to put together too!