Chicken and Wild Rice Casserole
photo by Lavender Lynn
- Ready In:
- 55mins
- Ingredients:
- 7
- Serves:
-
6
ingredients
- 1 rotisserie-cooked chicken, deboned
- 1 (8 ounce) can drained water chestnuts (sliced or chopped)
- 2 cans of drained French style green beans
- 1 (10 3/4 ounce) cream of celery soup
- 1 cup mayonnaise
- 1 (6 ounce) box uncle ben's long grain and wild rice blend (prepared using package directions)
- 1 cup grated cheddar cheese (I use medium or mild)
directions
- Mix all ingredients in a large bowl.
- Bake in a 9 X 13 pan uncovered for 40 minutes at 300 degrees.
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Reviews
-
This is not a recipe for ingredient purists, who will be offended by canned soup, rotisserie chicken and a boxed rice mix, but it's such an interesting and unusual combination! The flavors work, the beans and water chestnuts surprise, and the leftovers are great. We would have liked to have seen more detailed instructions, such as an oven temp; at 325 degrees it took longer than 40 minutes; and when we make it again we'll use less mayo. But all in all it's easy and tastes great. Made for Pick A Chef, April 09.