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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 10 |
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From the 1989 edition of our church cookbook. My mom made this recipe several times when I was in my late teens and still living at home. I made sure when I left that I had the recipe and lost it several months ago! I now have it again and am posting it before I have a chance to lose it again. It's nothing too fancy, but I like it! Ingredients:
1 (6 ounce) package long grain and wild rice blend |
4 cups chicken, cooked & chopped |
2 (16 ounce) cans french style green beans, drained |
1 medium onion, finely chopped |
1 (10 3/4 ounce) can cream of celery soup or 1 (10 3/4 ounce) can cream of mushroom soup |
1 (8 ounce) jar water chestnuts |
1 (4 ounce) jar diced pimentos, drained |
1 cup mayonnaise |
Directions:
1. Cook rice according to package directions.
2. Combine rice and all other ingredients.
3. Mix well.
4. Spoon into a greased 3 quart casserole dish.
5. Bake at 350 for 30 minutes.
6. serves 8-10.
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