I recently invited the women involved in our last women's Bible study at church over to my house for breakfast. Two sweet ladies that attended had gone the previous day to a luncheon and were so thoughtful to bring me one of the hand-outs they received. It was a pamphlet which included all of the recipes of the meal they were served that day. The main dish was called Chicken and Wild Rice, but since I didn't use wild rice I changed the name. I have eaten many versions of chicken and rice casseroles, but this one was different and really good. Hope you try it soon and enjoy!
Ingredients:
6 oz box of rice
4 skinless, boneless chicken breasts, cooked and diced
4 oz jar chopped pimentos, drained
2 - 16 oz cans French style green beans, drained
1 medium onion, chopped
1 can cream of celery soup
8 oz can water chestnuts, drained and sliced
1 cup mayonnaise
salt and pepper to taste
1/2 cup shredded cheddar cheese
Directions:
1. Cook rice according to package instructions.
2. Mix together with the next 8 ingredients.
3. Place in greased 3 quart casserole. Top with cheese.
4. Bake at 350 degrees for 30 minutes.
It's that easy!
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| onions, green beans, cream of celery, pimentos, mayonnaise |
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| right out of the oven |
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