Chicken and Wild Rice Casserole Supreme

Recipe by BecR2400
READY IN: 1hr 15mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 3
    cups cooked chicken breasts, cut into 1/2 inch pieces
  • 1
    (6 ounce) package long grain and wild rice blend (Uncle Ben's Original Recipe)
  • 12
    cup onion, chopped
  • 1
    (4 ounce) can sliced mushrooms, drained
  • 1
    (8 ounce) can sliced water chestnuts, drained and chopped fine
  • 1
    (10 3/4 ounce) can cream of celery soup
  • 2
    (14 ounce) cans French style green beans, drained
  • 1
    (2 ounce) jar chopped pimiento, drained
  • 14
    teaspoon black pepper
  • 2
    tablespoons snipped parsley
  • 1 -2
    tablespoon fresh lemon juice (juice from 1/2 lemon)
  • 12
  • 14
    cup sliced almonds
  • Topping
  • 1 12
    cups seasoned stuffing mix
  • 12
    cup butter, melted
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DIRECTIONS

  • Preheat oven to 350 degrees F.
  • Cook rice according to package directions, adding the chopped onion in to the pot during the last few minutes of cooking time.
  • In a buttered 13 x 9 inch baking dish, stir together the rice & onion mixture, the chicken, mushrooms, chestnuts, soup, beans, pimiento, pepper, parsley, lemon juice, mayonnaise, and sliced almonds.
  • Spoon the topping mixture evenly over the casserole.
  • Bake uncovered at 350 degrees for 35 to 45 minutes, until hot and bubbly.
  • Note: Also good using 1 1/2 cups shredded sharp cheddar cheese as a topping (in place of the stuffing mixture), add the cheese during the last 15 minutes of baking.
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