Feeding Blake

Chicken and Rice Casserole

Serves 6 plus

Inspired by: Miss Paula Deen (Southern Cooking Bible)

Preheat your oven to 300*

Cook 1 6 ounce box of long grain and wild rice according to box directions. 

Meanwhile:

In a medium sauce pan heat 2 tablespoons vegetable oil on medium heat. Saute 1 chopped yellow onion until soft and translucent. Transfer to a large bowl to cool. 

In another pan cook 1 large chopped chicken breast on medium heat in olive oil. (This is also a great recipe to use leftover chicken) 

In the bowl with the onion add the following:

1 8 ounce can water chestnuts (drained and chopped) 

2 14 ounce cans french-style green beans (drained)

1 4 ounce jar pimientos (rinsed and drained) 

1 10 ounce can condensed cream of celery soup

1 cup mayo

1 cup shredded cheddar cheese

Mix together. Then add the chicken and the rice. Stir well. 

Pour into a baking dish and sprinkle more cheese on top. Bake for 25 minutes and you got yourself a casserole. 

note: this will keep in the fridge for up to 3 days, so make ahead for a busy workweek dinner!