Chicken & Rice Casserole
Angela Lazaridis
ingredients
- 2 Tbsp butter or vegetable oil
- 1 medium onion, peeled and diced
- 3 cups diced, cooked chicken
- 2 (14 1/2oz) cans green beans, drained and rinsed
- 1 (8oz) can water chestnuts, drained and chopped
- 1 (4oz) jar pimentos
- 1 (10 3/4oz) can condensed cream of celery soup
- 1 cup mayonnaise
- 1 (6-ounce) box long-grain wild rice, cooked according to package directions
- 1 cup grated sharp chedddar
- Pinch salt
directions
- 1
Preheat oven to 350 degrees.
- 2
Heat butter or oil in a small skillet over medium heat. Add onion and saute until translucent, about 5 minutes. Remove from heat and transfer to a large bowl.
- 3
Add all remaining ingredients to bowl and mix together until thoroughly combined.
- 4
Pour into a greased 3-quart casserole dish. Bake for 20-25 minutes or until bubbly. Let stand for a few minutes before serving.
Source: Gina Marco
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