Friday, August 17, 2012

Chicken and Rice Casserole Recipe

Where do I began with this recipe!! This has to be one of the best chicken and rice casseroles ever!! The casserole is very easy to make, and doesn't take long at all. The other day I made this as soon as I came home from work and it took no time. You would have thought I was in the kitchen all day! Everyone loved it and wanted more!! This is my second time making this dish and now I'm wondering why haven't I made this more often. This will definitely be in rotation in my meal planning :)


  • 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 or 3 stalks of chopped celery
  • 1 (4-ounce) can pimentos, drained
  • 1 (10 3/4-ounce) can condensed cream of celery soup
  • 1/2 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.

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