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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Make-Ahead Chicken and Rice Recipe

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This recipe for Make-Ahead Chicken and Rice is from Pots & Pans Cooking Club Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


1 (6 oz) box Uncle Ben's Long Grand and Wild Rice Original Recipe, prepared
2 1/2 cups diced cooked chicken
1 (14.5 oz) can french-style green beans, drained and rinsed
1 cup diced celery
1 carrot, finely chopped
1 (10.75 oz) can condensed cream of celery soup
1/2 cup mayonnaise
1 (4 oz) jar pimentos, drained and diced
1 (5 oz) jar water chestnuts, drained, rinsed, and roughly chopped
1 tsp salt
1/4 tsp freshly ground black pepper
1 stick butter
1 cup Ritz cracker crumbs (1 sleeve)

Preheat oven to 350. Grease a 9x13 inch baking dish.
In a large bowl, combine all ingredients except butter and cracker crumbs. Mix well and pour into the prepared baking dish.
Bake until golden brown, about 35 minutes.
Meanwhile, melt the butter in a medium pan over low heat. Add the crushed crackers, stirring to coat.
Remove baking dish from the oven and spread the topping over the casserole. Bake for another 15 minutes or until golden brown.




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