Thursday, October 7, 2010

Paula Deen #2

Chicken and Rice Casserole


  • 2 (14 1/2-ounce) can green beans, drained and rinsed
  • 3 cups diced cooked chicken
  • 1 medium onion, diced and sauteed
  • 1 (8-ounce) can water chestnuts, drained and chopped
  • 1 (4-ounce) can pimentos, drained
  • 1 (10 3/4-ounce) can condensed cream of celery soup
  • 1 cup mayonnaise
  • 1 (6-ounce) box long-grain and wild rice, cooked according to package directions
  • 1 cup grated sharp Cheddar
  • Pinch 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.

Comments:  I have made this several times.  My husband loves it and wants me to make it when he goes to N.D. for his hunting trip!  The water chestnuts really add a nice crunch to each bite!

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