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Prep Time: 35 Minutes Cook Time: 30 Minutes |
Ready In: 65 Minutes Servings: 8 |
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With colorful green beans and pimientos, this attractive casserole is terrific for the holidays. This is true comfort food at its finest.Kat Woolbright, Wichita Falls, Texas Ingredients:
1/4 cup chopped onion |
1 tablespoon butter |
1 package (6 ounces) long grain and wild rice |
2-1/4 cups chicken broth |
3 cups cubed cooked chicken |
2 cups frozen french-style green beans, thawed |
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted |
3/4 cup sliced almonds, divided |
1 jar (4 ounces) diced pimientos, drained |
1 teaspoon pepper |
1/2 teaspoon garlic powder |
1 bacon strip, cooked and crumbled |
Directions:
1. In a large saucepan, saute onion in butter until tender. Add rice with contents of seasoning packet and broth. Bring to a boil. Reduce heat; cover and simmer for 25 minutes or until liquid is absorbed. Uncover; set aside to cool.
2. In a large bowl, combine the chicken, green beans, soup, 1/2 cup of almonds, pimientos, pepper and garlic powder. Stir in rice.
3. Transfer to a greased 2-1/2-qt. baking dish. Sprinkle with bacon and remaining almonds. Cover and bake at 350° for 30-35 minutes or until heated through. Yield: 8 servings.
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