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Chicken and Rice Casserole Recipe

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This recipe for Chicken and Rice Casserole, by , is from Story County Medical Center Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Stasia Renfrow
Added: Sunday, January 20, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 tablespoons butter or vegetable oil
1 medium onion, peeled and diced
3 cups 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
Pinch salt

Directions:
Directions:
Preheat oven to 350. 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.

 

 

 

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