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Chicken Spectacular Recipe

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This recipe for Chicken Spectacular, by , is from The Lucky Duck Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jacqy Lewis Soderberg
Added: Sunday, March 8, 2009


3-4 cups cooked chicken
1 box Uncle Ben's Wild Rice, cooked (or equivalent amount of cooked real wild rice)
1 small onion
1 (8 oz.) pkg. fresh mushrooms
2 T. butter
1 can cream of celery soup
1 small jar pimento, chopped and drained
1 c. Hellman's mayonnaise
1 can sliced water chestnuts, drained
1 can French style green beans, drained
2 T. lemon juice
1/2 c. white cooking wine
1/2 tsp. curry
salt and pepper, to taste
1 c. grated Parmesan cheese
1/2 c. sliced almonds
slivers of butter and paprika to garnish

Cook chicken and cook rice. Saute the onion and mushrooms in butter. Mix all ingredients together and put in a prepared 9" x 13" Pyrex casserole. Mix the almonds and cheese together and sprinkle over the casserole. Sprinkle with paprika for color.
Place small slivers of butter on the casserole. Bake 30 to 45 minutes. Let the almonds brown but if too brown, cover with foil.

Personal Notes:
Personal Notes:
Carol, Susie King and I made six of these for the St. Peter's Antique Show Dealers. The original recipe called for water or milk instead of wine. We used half Uncle Ben's Wild Rice Mix and half Minnesota wild rice cooked in consommé. The original recipe also called for two cans of green beans per casserole. We used one and added the mushrooms.




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