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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 6 |
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I know, I know..you are saying please not another chicken and rice recipe , but this one is a tad different and I'm posting it by request. I have not made this yet but will make the following change concerning the mayonnaise. If you are not a big fan of mayonnaise (which I'm not) I would suggest cutting it in half. This is one of Paula Dean's recipes, but I added a few extra ingredients like the onion, garlic, butter and the spices. To make this really quick and easy pick up a deli roasted chicken. Ingredients:
2 (14 1/2 ounce) cans green beans, rinsed and drained |
3 cups diced cooked chicken |
1 medium onion, diced |
1 tablespoon minced garlic |
2 tablespoons butter |
1 (8 ounce) can water chestnuts, drained and chopped |
1 (4 ounce) can pimientos, drained |
1 (10 3/4 ounce) can cream of celery soup |
1 cup mayonnaise |
1 (6 ounce) box long grain and wild rice blend, cooked according to package directions |
1 cup grated sharp cheddar cheese |
1/8 teaspoon ground cayenne pepper |
1/2 teaspoon ground black pepper |
1/2 teaspoon white pepper |
1 teaspoon salt |
Directions:
1. Preheat oven to 350 degrees.
2. In heavy skillet melt butter and saute onion and garlic until soft, about 30 minutes.
3. In large bowl mix all remaining ingredients and sauted onion/garlic mixture.
4. Pour into a greased 3 quart casserole dish.
5. Bake for 20 to 25 minutes or until bubbly.
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