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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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With chicken, green beans and the nice crunch of water chestnuts and almonds, this casserole has everything you need. Using ready-to-serve wild rice makes putting it together a breeze. Ingredients:
2 packages (8.8 ounces each) ready-to-serve long grain and wild rice |
2 packages (16 ounces each) frozen french-style green beans, thawed |
2 cans (10-3/4 ounces each) condensed cream of celery soup, undiluted |
2 cans (8 ounces each) sliced water chestnuts, drained |
2/3 cup chopped onion |
2 jars (4 ounces each) sliced pimientos, drained |
1 cup mayonnaise |
1/2 cup 2% milk |
1 teaspoon pepper |
6 cups cubed cooked chicken |
1 cup slivered almonds, divided |
Directions:
1. Heat rice according to package directions. Meanwhile, in a Dutch oven, combine the green beans, soup, water chestnuts, onion, pimientos, mayonnaise, milk and pepper. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Stir in chicken and rice; cook 3-4 minutes longer or until chicken is heated through.
2. Transfer half of the mixture to a serving dish; sprinkle with 1/2 cup almonds. Serve immediately. Pour the remaining mixture into a greased 13-in. x 9-in. baking dish; cool. Sprinkle with remaining almonds. Cover and freeze for up to 3 months.
3. To use frozen casserole: Thaw in the refrigerator overnight. Cover and bake at 350° for 40-45 minutes or until heated through. Yield: 2 casseroles (6-8 servings each).
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