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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 6 |
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The first time I tasted this creamy casserole at a friend's get-together, I noted how much everyone loved it. All of the party guests went for seconds...and thirds. I can't believe how easy it was to prepare and is perfect on a buffet.Todd Richards, West Allis, Wisconsin Ingredients:
2 cans (10-3/4 ounces each) condensed cream of celery soup, undiluted |
1 cup mayonnaise |
3 cups cubed cooked chicken |
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped |
1 can (8 ounces) sliced water chestnuts, drained |
1 package (6 ounces) long grain and wild rice mix |
1 cup sliced fresh mushrooms |
1 medium onion, finely chopped |
1 jar (2 ounces) diced pimientos, drained |
1/4 teaspoon pepper |
1 cup seasoned stuffing cubes |
Directions:
1. In a large bowl, combine soup and mayonnaise. Stir in the chicken, artichokes, water chestnuts, rice mix with contents of seasoning packet, mushrooms, onion, pimientos and pepper.
2. Spoon into a greased 2-1/2-qt. baking dish. Sprinkle with stuffing cubes. Bake, uncovered, at 350° for 55-65 minutes or until edges are bubbly and rice is tender. Yield: 6 servings.
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