Thursday, October 2, 2008

Chicken and Rice Casserole (A Paula Deen Recipe)

2 tablespoon butter or vegetable oil
1 medium onion, peeled and diced
3 cup diced cooked chicken
2 14 1/2 ounce cans green beans, drained and rinsed
1 8 ounce can water chestnuts, drained and chopped
1 4 ounce jar pimentos
1 10 3/4 ounce can condensed cream of celery soup
1 cup mayonnaise
1 6 ounce box long-grain wild rice, cooked according to package directions
1 cup grated sharp cheddar cheese
1 pinch salt
Preheat oven to 350 degrees F.

Heat butter or oil in a small skillet over medium heat. Add onion and saute until translucent, about 5 minutes. Remove from heat and transfer to a large bowl.

Add all remaining ingredients to bowl and mix together until thoroughly combined.

Pour into a greased 3-quart casserole dish. Bake for 20 to 25 minutes or until bubbly. Let stand for a few minutes before serving.

1 comment:

Angela said...

Oh, I love chicken and rice (and I also enjoy Paula's recipes, as I am from the South!) This looks yummy. Thanks for sharing!