Monday, November 1, 2010

Paula Deen's Chicken and Rice Casserole

I am the queen of efficiency!

Ok, not really. Things just worked out really well for me this month. Not only was this recipe the October Cookbook Club recipe (chosen by my fellow MCHS alum, Molly) but the theme of DTD this month was comfort food.

This recipe is definitely comfort food! The ingredients were simple, the preparation easy, and the outcome was delicious. I'll admit that I was a little nervous about adding water chestnuts to a casserole, but it adds a whole new dimension of texture.

I'll be adding this recipe to my regular rotation!

Oh! And it's pretty too! You'll have to trust me on this one. I totally forgot to take a picture before we scarfed this one down. My apologies.

3 cups diced, cooked chicken
1 medium onion, diced and sauteed
1 - 8oz can of water chestnuts, drained and chopped
2 - 14 oz cans french cut green beans, rinsed and drained
1 - 4 ounce jar of pimentos, rinsed and drained
1- 10.5 ounce can condensed cream of celery soup
1 cup mayo
1- 6oz box of Uncle Ben's long-grain and wild rice, cooked according to directions on the box
1 cup grated sharp cheddar cheese

1. Preheat oven to 300 degrees.
2. Mix all ingredients together and pour into a 3 quart casserole dish.
3. Bake for 25 minutes.

WARNING! This recipe makes ALOT of casserole! It can easily serve 6-8 people. I halved the recipe for DTD and it was still plenty for 3-4 people.

1 comment:

  1. I'm glad you liked it! That's great that your themes worked out like that this month. I loved the water chestnuts too. They were an unexpected delight.