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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 16 |
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When I had a baby 12 years ago a lady at my church brought me this dish. It was so good I asked for the recipe. I've seen the recipe in The Cotton Country Collection and several other cookbook but have not seen it on Recipezaar. I like to cook the rice in the water saved from cooking the chicken. I think it adds to the flavor of the dish. Ingredients:
3 cups cooked chicken |
1 (6 ounce) package uncle ben combination wild and white rice, cooked |
1 (10 ounce) can cream of celery soup |
1 (3 ounce) jar sliced pimientos |
1 medium onion, chopped |
2 cups french style green beans, drained |
1 cup mayonnaise |
1 (8 ounce) can water chestnuts, diced |
salt and pepper |
Directions:
1. Mix all ingredients.
2. Pour into a 2 1/2 to 3 quart casserole.
3. Bake 30 minutes at 350 degrees.
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