Chicken and Rice Casserole

Yet another dyno-mite dish from Paula Deen. Need I say more?Ingredients:

2 tbls. vegetable oil (I used extra virgin olive oil)
1 medium onion, peeled and diced
3 c. chicken, cooked and diced (I used a rotisserie chicken..duh)
2 (14.5 oz.) cans green beans, drained and rinsed
1 (8 oz.) can water chestnuts, drained and chopped
1 (4 oz.) jar pimentos
1 can cream of celery soup
1 c. mayo
1 (6 oz.) box long-grain wild rice, cooked according to package directions
1 c. grated sharp cheddar cheese
salt and pepper to taste


- Preheat oven to 350 degrees
- Saute onion in oil until translucent, remove from heat and transfer to a large bowl.
- Add all remaining ingredients and mix together until thoroughly combined.
- Pour into a greased 3-quart casserole dish.
- Bake 20-25 minutes or until bubbly.
- Let stand for a few minutes before serving.


the rodriguez crew said...

Totallly making this pronto, YUM. You crack me up with the Rotisserie, duh comments... I'm the same exact way!

Lyric said...

It was so good! I only had white rice so that is what I used and it was awesome. You could also leave the chicken out and make it a side dish. Haha...rotisserie really is the way to go!

Shelley said...

I made it last night, it was really good and Chip loved it. I forgot pimentos on the grocery list, he didn't want the water chestnuts and I used a mixture of brown and long grain rice. Still very good!

Lyric said...


So glad you liked it!


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