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chicken breasts long grain onion mushrooms water chestnuts cream of celery soup French style green beans pimiento black pepper parsley lemon juice mayonnaise almonds topping butter
Viewed: 68 - Published at: 7 years agoIngredients
- 3 cups cooked chicken breasts, cut into 1/2 inch pieces
- 1 (6 ounce) package long grain and wild rice blend (Uncle Ben's Original Recipe)
- 1/2 cup onion, chopped
- 1 (4 ounce) can sliced mushrooms, drained
- 1 (8 ounce) can sliced water chestnuts, drained and chopped fine
- 1 (10 3/4 ounce) can cream of celery soup
- 2 (14 ounce) cans French style green beans, drained
- 1 (2 ounce) jar chopped pimiento, drained
- 1/4 teaspoon black pepper
- 2 tablespoons snipped parsley
- 1 -2 tablespoon fresh lemon juice (juice from 1/2 lemon)
- 1/2 cup mayonnaise
- 1/4 cup sliced almonds
- Topping
- 1 1/2 cups seasoned stuffing mix
- 1/2 cup butter, melted
Method
- Preheat oven to 350 degrees F.
- Cook rice according to package directions, adding the chopped onion in to the pot during the last few minutes of cooking time.
- In a buttered 13 x 9 inch baking dish, stir together the rice & onion mixture, the chicken, mushrooms, chestnuts, soup, beans, pimiento, pepper, parsley, lemon juice, mayonnaise, and sliced almonds.
- Spoon the topping mixture evenly over the casserole.
- Bake uncovered at 350 degrees for 35 to 45 minutes, until hot and bubbly.
- Note: Also good using 1 1/2 cups shredded sharp cheddar cheese as a topping (in place of the stuffing mixture), add the cheese during the last 15 minutes of baking.
