Chicken and Wild Rice Casserole |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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I got this recipe from a work luncheon. I used Kraft mayo because I like the taste of Kraft over Hellman's. Use the one you like because you can taste the mayo a little bit. This makes great leftovers to take for lunch the next day...one of the few leftover dishes my husband will eat! Often I will cook this on a Sunday evening so when I come home from work on Monday dinner is ready. Ingredients:
1 rotisserie-cooked chicken, deboned |
1 (8 ounce) can drained water chestnuts (sliced or chopped) |
2 cans of drained french style green beans |
1 (10 3/4 ounce) cream of celery soup |
1 cup mayonnaise |
1 (6 ounce) box uncle ben's long grain and wild rice blend (prepared using package directions) |
1 cup grated cheddar cheese (i use medium or mild) |
Directions:
1. Mix all ingredients in a large bowl.
2. Bake in a 9 X 13 pan uncovered for 40 minutes at 300 degrees.
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