Chicken & Rice Casserole

I love chicken. It's usually 'what's for dinner' in the Bender household more than just about anything else. So - because of that, I'm always in search of yummy chicken recipes.

I found this one last week and we tried it this week...it was really a hit. My family enjoyed the taste, while I enjoyed the one dish wonder! I LOVE casseroles as they are SO easy and make clean-up a cinch!

This one is courtesy of Paula Deen from TV Food Network. Gotta LOVE her! (Note - the only ingredient I omitted was the pimentos.)

Hope you enjoy!

Chicken and Rice Casserole

Ingredients

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

Directions

Preheat oven to 350 degrees F.

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.
















Happy Cooking,