Monday, November 12, 2007

Chicken and Rice Casserole

This is a Paula Deen recipe that I tweaked a bit.

2 (14 1/2-ounce) can green beans, rinsed and drained
3 cups diced cooked chicken
1 medium onion diced and sauteed
1 (8-ounce) can water chestnuts, drained and chopped ***I didn't use these
1 (4-ounce) can pimentos ***I didn't use these
1 (10 3/4-ounce) can condensed cream of celery soup
1 cup mayonnaise
(6-ounce) box long-grain and wild rice, cooked according to package directions
1 cup grated sharp Cheddar
Pinch salt
***I added***
1 (10 3/4-ounce) can condensed cream of mushroom soup
1 (14 1/2-ounce) can corn, drained
1 cup or more of grated Sharp Cheddar
pepper & garlic salt

Preheat oven to 350 degrees F.
Mix all ingredients together and pour into a greased 3-quart casserole dish. Bake for 20 to 25 minutes or until bubbly. Take out & add grated cheese to the top. Put back in the oven until cheese has melted.

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