Wednesday, February 28, 2007

Chicken and Rice Casserole

Chicken and Rice Bake

3 cups diced cooked chicken
1 medium onion diced and sauteed
1 can water chestnuts (8-ounce) drained
and chopped
1 can pimentos (4-ounce)
1 can condensed cream of chicken soup (10 3/4-ounce)
1 cup mayonnaise
1 box long-grain and wild rice (6 ounce) cooked
according to package directions
1 cup grated sharp Cheddar
1 Pinch salt

Preheat oven to 350 degrees F.
Mix all ingredients together and pour into a greased 3-quart casserole dish. Bake for 20 to 25 minutes or until bubbly.
Recipe adapted from Paula Deen


Anonymous Anonymous said...

Will try this. There's nothing as good as the old recipes with mayo and soup from the 60's and 70's.

Georgia T.

6:19 PM  

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