Chicken and Rice Casserole

READY IN: 30mins
Recipe by Marsha Hamner

A favorite "dump" recipe

Top Review by John W Wenzelburger

I added mushrooms very good

Ingredients Nutrition

  • 2 (14 1/2 ounce) cans green beans, rinsed and drained
  • 3 cups cooked chicken, diced (left over or from the deli)
  • 1 medium onion, diced and sauteed
  • 1 (8 ounce) water chestnuts, drained and chopped
  • 1 (4 ounce) pimientos
  • 1 (10 3/4 ounce) condensed cream of celery soup
  • 1 cup mayonnaise
  • 1 (6 ounce) box long grain and wild rice blend, cooked according to package directions
  • 1 12 cups white rice, precooked
  • 1 cup sharp cheddar cheese, grated
  • 1 pinch salt (plus Johnny's dock seasoning if you have it)
  • 1 teaspoon garlic salt
  • 4 ounces green chilies, ortega diced

Directions

  1. Preheat oven to 350 degrees F.
  2. "Dump" all ingredients together and pour into a greased 3-quart casserole dish.
  3. Bake for 20 to 25 minutes or until bubbly.

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