Chicken & Rice Casserole

Submitted by Luby Luby Luby

"I know, I know..you are saying "please not another chicken and rice recipe", but this one is a tad different and I'm posting it by request. I have not made this yet but will make the following change concerning the mayonnaise. If you are not a big fan of mayonnaise (which I'm not) I would suggest cutting it in half. This is one of Paula Dean's recipes, but I added a few extra ingredients like the onion, garlic, butter and the spices. To make this really quick and easy pick up a deli roasted chicken."

 

• Ready In: 1hr 10mins
• Ingredients: 15
• Serves: 6

ingredients

• 2 (822.13 g) can green beans, rinsed and drained
• 709.77 ml diced cooked chicken
• 1 medium onion, diced
• 14.79 ml minced garlic
• 29.58 ml butter
• 226.79 g can water chestnuts, drained and chopped
• 113.39 g can pimientos, drained
• 304.75 g can cream of celery soup
• 236.59 ml mayonnaise
• 170.09 g box long grain and wild rice blend, cooked according to package directions
• 236.59 ml grated sharp cheddar cheese
• 0.61 ml ground cayenne pepper
• 2.46 ml ground black pepper
• 2.46 ml white pepper
• 4.92 ml salt

directions

1. Preheat oven to 350 degrees.
2. In heavy skillet melt butter and saute onion and garlic until soft, about 30 minutes.
3. In large bowl mix all remaining ingredients and sauted onion/garlic mixture.
4. Pour into a greased 3 quart casserole dish.
5. Bake for 20 to 25 minutes or until bubbly.