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Prep Time: 15 Minutes Cook Time: 80 Minutes |
Ready In: 95 Minutes Servings: 10 |
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A very good casserole that makes a lot. This dish also freezes well, so it's great to make ahead and warm up later! Ingredients:
3 cups water |
1 cup uncooked wild rice |
3 cups cooked, cubed chicken breast meat |
1 (10.75 ounce) can condensed cream of celery soup |
1 (4 ounce) jar diced pimento peppers, drained |
1 onion, chopped |
2 (14.5 ounce) cans french-style green beans, drained |
1 cup mayonnaise |
1 cup water chestnuts, drained and chopped |
salt and pepper to taste |
Directions:
1. Combine water and wild rice in a saucepan, and bring to a boil. Reduce heat, cover, and simmer for 50 minutes, or until tender.
2. Preheat oven to 350 degrees F (175 degrees C).
3. In a large bowl, toss together the cooked rice, chicken, cream of celery soup, pimentos, onion, green beans, mayonnaise, water chestnuts, salt, and pepper. Transfer to a 3 quart casserole dish.
4. Bake in the preheated oven for 25 to 30 minutes, or until heated through.
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