Wild Rice Chicken Dinner
2015-02-22- Cuisine: American
- Course: Main Course
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Ingredients
- 2 packages (8.8 ounces each) ready-to serve long grain and wild rice
- 2 packages ( 16 oz) frozen french-style green beans, thawed
- 2 cans (10-3/4 ounce) condensed cream of celery soup, undiluted
- 2 cans (8 ounces) sliced pimientos, drained
- 1 cup mayonnaise
- 1/2 cup 2% milk
- 1 teaspoon pepper
- 6 cups cubed cooked chicken
- 1 cup slivered almonds, divided
Method
Step 1
Heat the rice according to 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 3-4 minutes longer or until chicken is heated through.
Step 2
Transfer half of the mixture to a serving dish; sprinkle with 1/2 cup almonds. Serve immediately. Pour the remaining mixture into a greased 13x9 baking dish; cool. Sprinkle with remaining almonds. cover and freeze for up to 3 months.
Step 3
TO USE FROZEN CASSEROLE: Thaw in the refrigerator overnight. Cover and bake at 350 for 40-45 minutes or until heated through.
