Chicken & Wild Rice Casserole
Servings: 12
Ingredients
- 6 ounces long-grain & wild rice Uncle Ben's
- 4 cups chicken or turkey cooked and diced
- 10 3/4 ounces cream of celery soup
- 1 medium vidalia onion minced
- 2 ounces pimiento drained and diced
- 16 ounces waterchestnuts canned, drained and sliced
- 28 ounces french cut green beans canned, drained
- 2 cups mayonnaise
- parmesan cheese
- paprika
Instructions
- Cook rice according to package directions. Combine rice with remaining
- ingredients except parmesan cheese and paprika. Pour into greased 13x9
- casserole. Sprinkle with parmesan cheese and paprika. Bake 45 minutes at
- 350 degrees until golden brown and bubbly. Let sit 15 minutes before
- serving. Cuts nicely into squares.
Notes
NOTES : Nutritional analysis is incorrect.
For a much lighter version, use reduced fat cream of celery soup.
Substitute for 2 cups mayonnaise: l cup light(not low fat)
Hellman's mayo and l cup medium white sauce made from 2
tablespoons margarine, 2 tablespoons flour, 1/4 teaspoon salt and
l cup milk. Melt margarine and blend in flour and salt. Blend in
milk and cook and stir over medium heat until thick(about 1
minute). It would probably be good with no mayo and 2 cups white
sauce. I also used only 1(14 1.2 oz.) can of french cut green beans. It
would also be good with English peas. Recipe By: Tresie Salem
Serving Size: 12
For a much lighter version, use reduced fat cream of celery soup.
Substitute for 2 cups mayonnaise: l cup light(not low fat)
Hellman's mayo and l cup medium white sauce made from 2
tablespoons margarine, 2 tablespoons flour, 1/4 teaspoon salt and
l cup milk. Melt margarine and blend in flour and salt. Blend in
milk and cook and stir over medium heat until thick(about 1
minute). It would probably be good with no mayo and 2 cups white
sauce. I also used only 1(14 1.2 oz.) can of french cut green beans. It
would also be good with English peas. Recipe By: Tresie Salem
Serving Size: 12