Wild Rice Chicken Dinner
Makes 2 casseroles
2 packages (8.8oz each) read to serve long grain and wild rice
2 packages (16oz each) frozen French-style green beans, thawed
2 cans (10.75oz each) condensed cream of celery soup, undiluted
2 cans (8 oz each) sliced water chestnuts drained
2/3 cups of chopped onions
2 jars (4 oz each) of sliced pimientos, drained
1 cup of mayonnaise
1/2 cups of 2% milk
1 teaspoon pepper
6 cups of cubed cooked chicken
1 cup of slivered almonds, divided
1 - Heat the rice according to the package directions. Meanwhile, in a Dutch oven, combine the green beans, soup, water chestnuts, onion, pimientos, mayonnaise, milk and pepper. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Stir in chicken and rice; cook 3 to 4 minutes longer or until chicken is heated through.
2 - Transfer half the mixture to a serving dish; sprinkle with 1/2 cups of almonds. Serve immediately. Pour the remaining mixture into a greased 13inc 9 in baking dish; cool. Sprinkle with remaining almonds. Cover and freeze for up to 3 months.
To use frozen casserole - thaw in the refrigerator overnight. Cover and bake at 350F for 40 to 45 minutes or until heated through.
****I thought I got the ready-to-serve long grain rice but I didn't so instead I had to cook it longer; we didn't use sliced water chestnuts or pimientos or almonds. Our family just doesn't like those things.
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