Recipe: Chicken and Wild Rice Casserole
Description: Hail to the dinner casserole! This reminds us of an old-fashioned chicken and rice casserole ... with a twist. Adding mushrooms, pimentos, and wild rice makes this chicken casserole a little extra special. Overall, this dish is creamy and cheesy with great flavor. It's nice to prepare dinner and have meat and veggies combined... a delicious timesaver.
Ingredients: [{"text": "2 can(s) cut green beans - rinsed and drained, (14.5 oz each)"}, {"text": "2 can(s) chicken breast - drained and cut up (12.5 oz each) or 3 cups diced cooked chicken from freezer"}, {"text": "1 - small onion - finely diced from freezer or fresh"}, {"text": "1 jar(s) diced pimiento (4 oz)"}, {"text": "1 can(s) cream of celery soup (10.5 oz)"}, {"text": "1 can(s) sliced mushrooms - drained (4 oz)"}, {"text": "1 cup(s) mayo"}, {"text": "1 box(es) Uncle Ben's long-grain & wild rice (original) (6 oz), cooked according to package"}, {"text": "3 cup(s) cheddar cheese - grated from freezer, divided"}, {"text": "- salt & pepper to taste"}]
Instructions: Preheat oven to 350 degrees. Mix 2 cups of shredded cheese and all other ingredients together.
Pour into a greased 3-quart casserole dish.
Top with additional 1 up of shredded cheddar cheese.
Bake for 25 to 30 minutes or until bubbly.
