Chicken And Wild Rice Casserole Supreme
Total Time: 1 hr 15 mins
Preparation Time: 30 mins
Cook Time: 45 mins
Ingredients
- Servings: 8
- 3 cups cooked chicken breasts, cut into 1/2 inch pieces
- 1 (6 ounce) package long grain and wild rice blend (uncle ben's original recipe)
- 1/2 cup onion, chopped
- 1 (4 ounce) can sliced mushrooms, drained
- 1 (8 ounce) can sliced water chestnuts, drained and chopped fine
- 1 (10 3/4 ounce) can cream of celery soup
- 2 (14 ounce) cans french style green beans, drained
- 1 (2 ounce) jar chopped pimiento, drained
- 1/4 teaspoon black pepper
- 2 tablespoons snipped parsley
- 1 -2 tablespoon fresh lemon juice (juice from 1/2 lemon)
- 1/2 cup mayonnaise
- 1/4 cup sliced almonds
- 1 1/2 cups seasoned stuffing mix
- 1/2 cup butter, melted
Recipe
- 1 preheat oven to 350 degrees f.
- 2 cook rice according to package directions, adding the chopped onion in to the pot during the last few minutes of cooking time.
- 3 in a buttered 13 x 9 inch baking dish, stir together the rice & onion mixture, the chicken, mushrooms, chestnuts, soup, beans, pimiento, pepper, parsley, lemon juice, mayonnaise, and sliced almonds.
- 4 spoon the topping mixture evenly over the casserole.
- 5 bake uncovered at 350 degrees for 35 to 45 minutes, until hot and bubbly.
- 6 note: also good using 1 1/2 cups shredded sharp cheddar cheese as a topping (in place of the stuffing mixture), add the cheese during the last 15 minutes of baking.
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