Chicken, Wild Rice, and Vegetable Casserole

By clawson

Ingredients

• 1 6 ounce package long grain and wild rice mix
• 3 cups chopped cooked chicken
• 2 cups frozen French-cut green beans, thawed
• 1 10 3/4 ounce can condensed cream of celery soup
• 1 8 ounce can sliced water chestnuts, drained
• 1/2 cup mayonnaise or salad dressing
• 1/2 cup chopped onion (1 medium)
• 3 tablespoons sliced almonds
• 1 2 ounce jar sliced pimientos, drained
• 1 tablespoon lemon juice
• 1 cup shredded cheddar cheese (4 ounces)

Details

Servings 8
Preparation time 25mins
Cooking time 425mins
Adapted from bhg.com

Preparation

Step 1

Cook rice mix according to package directions.

Meanwhile, in an extra-large bowl combine chicken, green beans, cream of celery soup, water chestnuts, mayonnaise, onion, almonds, pimientos, and lemon juice. Add cooked rice mixture to chicken mixture; stir to combine. Spoon into a 3-quart rectangular baking dish. (To serve today, omit Step 3 and continue with Step 4, except bake, covered, for 30 minutes.)

Cover baking dish tightly with plastic wrap, then with foil. Chill for up to 24 hours. (Or freeze for up to 2 months. Thaw in the refrigerator for 24 to 48 hours or until completely thawed before baking.)

Preheat oven to 350 degrees F. If chilled, remove plastic wrap. Cover with foil. Bake chilled casserole for 45 minutes. (Or bake thawed casserole for 55 minutes.) Sprinkle with cheese. Bake, uncovered, about 5 minutes more or until heated through and cheese melts.