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Chicken and Rice Casserole Recipe

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This recipe for Chicken and Rice Casserole, by , is from TRIED AND TRUE: BY SHERYL MOBERLY, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sheryl Moberly
Added: Monday, September 7, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 tbsp. Butter or Vegetable Oil
1 medium Onion, peeled and diced
3 cups Cooked Chicken, diced
2 14 1/2 oz cans Green Beans, drained and rinsed
1 8 oz can Water Chestnuts, drained and chopped
1 4 oz jar Pimentos
1 10 3/4 oz can Condensed Cream of Celery Soup
1 c Mayonnaise
1 6 oz Box Long-Grain Wild Rice, cooked according to package directions
1 c 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.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
45 minutes

 

 

 

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