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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Eagle Scout Chicken Casserole Recipe

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This recipe for Eagle Scout Chicken Casserole is from From the Prairie to Pawley's, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 oz. raw rice
2 2-1/2 lb. fryers (cook in salt water to taste)
2 16 oz cans french green beans, drained
1 can cream of celery soup
2 c. mayonnaise
1 small jar pimento, diced
1 small onion minced on finest grater
1 can water chestnuts, diced thin
parmesan cheese
paprika
buttered bread crumbs
salt
pepper
Directions:
Directions:
Cook rice according to package directions. Cook chicken, skin, debone, and cut in small pieces. Add all ingredients except paprika, parmesan, and bread crumbs. Mix well. Add salt and pepper to taste. Pour into 3 quart greased casserole dish. Sprinkle heavily with parmesan. Sprinkle lightly with paprika. Sprinkle with buttered bread crumbs on top. Cook at 350º until bubbly (30-40 minutes)

 

 

 

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