Kentucky Chicken and Wild Rice Casserole |
|
 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
This recipe comes from The Dinner Doctor. Paula Dean has a similar recipe. My teenagers love this recipe. Ingredients:
4 cups chicken, cooked & shredded |
6 ounces long grain and wild rice blend (uncle ben's) |
14 1/2 ounces cream of celery soup (1 can) |
2/3 cup miracle whip (no substitutes) |
8 ounces water chestnuts, diced |
9 ounces green beans, french cut (drained & thawed if frozen) |
14 ounces chicken broth |
2 tablespoons parmesan cheese, grated |
Directions:
1. Preheat oven to 400 degrees.
2. Combine the chicken, rice mix with its seasonings, celery soup, Miracle Whip, water chestnuts, green beans and chicken broth in large bowl.
3. Transfer mixture to 13x9 glass or ceramic baking dish and top with Parmesan cheese. Cover with aluminum foil.
4. Bake until bubbling and rice has cooked, about 25 to 30 minutes. Let cool for 5 minutes then serve.
5. (I omit the pimientos that the recipe originally called for.).
|
|