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.