Cincinnati Family Magazine

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July 22, 2024

Chicken and Rice Casserole

This recipe is courtesy of Paula Deen.



1   10-3/4 ounce can condensed cream of celery soup
1   4 ounce jar pimentos
1   8 ounce can water chestnuts, drained and chopped
2   14-1/2 ounce cans green beans, drained and rinsed
3   cup diced cooked chicken
1   medium onion, peeled and diced
2   tablespoon butter or vegetable oil
1   cup mayonnaise
1   6 ounce box long-grain wild rice, cooked according to package directions
1   cup grated sharp cheddar cheese
1   pinch salt


Preheat oven to 350 degrees.

Heat butter or oil in a small skillet over medium heat. Add onion and saute until translucent, about 5 minutes. Remove from heat and transfer to a large bowl.

Add all remaining ingredients to bowl and mix together until thoroughly combined.

Pour into a greased 3-quart casserole dish. Bake for 20 to 25 minutes or until bubbly. Let stand for a few minutes before serving.

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