Wednesday, November 10, 2010

Wild Rice Chicken Dinner (two meals)

Makes 2-6 to 8 serving casserole

2 packages (8.8 oz each) ready-to-serve long grain and wild rice
2 packages (16 oz each) frozen French-style green beans, thawed
2 cans (10 3/4 oz each) condensed cream of celery soup
2 cans (8 oz each) sliced water chestnuts, drained
2/3 cup chopped onion
2 jars (4 oz each) sliced pimientos, drained
1 cup mayonnaise
1/2 cup milk
1 teaspoon pepper
6 cups cubed cooked chicken
1 cup slivered almonds, divided

1.  Heat the rice according to the package directions.  Meanwhile, in a large pot, combine the green beans, soup, water chestnuts, onion, pimientos, mayonnaise, milk and pepper.  Bring to a boil.  Reduce heat; cover and simmer for 5 minutes.  Stir in chicken and rice; cook 3-4 minutes longer or until chicken is heated through.

2.  Transfer half of the mixture to a serving dish; sprinkle with 1/2 cup of almonds.  Serve immediately.  Pour the remaining mixture into a 13x9 inch baking dish; cool.  Sprinkle with remaining almonds.  Cover, label and freeze for up to 3 months.

TO USE FROZEN CASSEROLE:  Thaw in the refrigerator overnight.  Remove from the refrigerator 30 minutes before baking.  Cover and bake at 350°F for 40-45 minutes or until heated through.

Recipe taken from

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