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.
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!