Chicken and Wild Rice Supreme |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 8 |
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This was shared by a friend many years ago. It's an oldie, but still a goodie. The original recipe called for a can of water chestnuts, drained and diced. I omit them, but they're good if you enjoy a little 'crunch' in a casserole. Along with a fruit dish (hot or cold, depending on the season) and rolls, this makes a very nice Sunday dinner. Ingredients:
1 package uncle ben long grain and wild rice blend (original recipe) |
3 cups cooked chicken, shredded |
1 can cream of celery soup |
1 (2 ounce) jar chopped pimiento, drained |
1 medium onion, chopped |
2 (14 ounce) cans french style green beans, drained |
1 cup mayonnaise |
1/2 teaspoon salt |
1 tablespoon fresh lemon juice (i add a little extra) |
1 1/2 cups shredded sharp cheddar cheese |
Directions:
1. Preheat oven to 350 degrees.
2. Cook rice according to package directions.
3. In a very large bowl, mix rice with next 8 ingredients, stirring well to blend.
4. Pour mixture into a lightly-greased 13x9-inch casserole dish.
5. Sprinkle shredded cheese evenly over the top.
6. Bake, uncovered, for approximately 45 minutes, until mixture is bubbly.
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