Chicken and Wild Rice Casserole

Taken from my “Favorites” folder!….

Taste Tester Notes; adding in some fresh sauteed sliced mushrooms is a great addition

Servings 6

INGREDIENTS:

1 (8.8 ounces) package ready-to-serve long grain and wild rice (such as Uncle Ben’s Long Grain And Wild Rice)

1 (16 ounces) package frozen French-style green beans, thawed

1 (10-3/4 ounce) can condensed cream of celery soup, undiluted

1 (8 ounce) can sliced water chestnuts, drained

1 small cup chopped onion(about 1/3 to 1/2 cup)

1 (4 ounce) jar sliced pimientos, drained

1/2 cup mayonnaise

1/2 teaspoon garlic powder (garlic lovers can increase up to 1-1/2 teaspoons)

1 teaspoon fresh ground black pepper, or to taste

1/2 cup milk or light cream

3 cups cubed cooked chicken

salt, optional and to taste

1/3  cup slivered almonds

INSTRUCTIONS:—————————————

Preheat oven to 350 degrees F.

Grease an 11 x 7-inch baking pan.

Using paper towels pat all the thawed green beans dry to remove as much excess moisture as possible.

Heat rice according to package directions.

Meanwhile in a saucepan combine the green beans with condensed soup, water chestnuts, onion, pimientos, mayonnaise, garlic powder, black pepper and milk; bring to a boil.

Reduce heat; cover and simmer for 5-7 minutes stirring constantly.

Stir in chicken and wild rice; cook 3-4 minutes longer or until chicken is heated through.

Season with salt to taste.

Transfer/spread the mixture into baking pan.

Sprinkle the almonds over top (can use more).

Cover with foil and bake 40-45 minutes.

Related posts:

Wild Rice And Broccoli Stuffing

Kitten’s Method For Cooked Wild Rice

Easy One Bowl Chicken Rice Casserole

Chicken And Wild Rice Chowder

Rice A Roni Chicken Bake

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