A very good casserole that makes a lot. This dish also freezes well, so it's great to make ahead and warm up later!
Ingredients
- water: 3 cups
- uncooked wild rice: 1 cup
- cooked, cubed chicken breast meat: 3 cups
- condensed cream of celery soup: 1 can (10.75 ounce can)
- pimento peppers: 1 jar (4 ounce jar, drained, diced)
- onion: 1 piece (chopped)
- French-style green beans: 2 cans (14.5 ounce cans, drained)
- mayonnaise: 1 cup
- water chestnuts: 1 cup (chopped)
- salt and pepper: (to taste)
Metric Conversion
Stages of cooking
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Combine water and wild rice in a saucepan, and bring to a boil. Reduce heat, cover, and simmer for 50 minutes, or until tender.
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Preheat oven to 350 degrees F (175 degrees C).
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In a large bowl, toss together the cooked rice, chicken, cream of celery soup, pimentos, onion, green beans, mayonnaise, water chestnuts, salt, and pepper. Transfer to a 3 quart casserole dish.
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Bake in the preheated oven for 25 to 30 minutes, or until heated through.
