"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Chicken and Rice Casserole, by Chris Knowles, is from Breid Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 - 14 1/2 oz green beans (drained) 3 c diced cooked chicken 1 medium onion diced and sauteed 8 oz water chestnuts (chopped) 4 oz pimientos 10 3/4 oz cream of celery soup 1 c mayonnaise 6 oz box long-grain and wild rice 1 c grated sharp Cheddar Pinch salt
Cook rice according to package directions. Preheat oven to 350º. Mix all ingredients together and pour into a greased 3-quart casserole dish. Bake for 20 to 25 minutes or until bubbly.
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