Saturday, March 6, 2010

From Pantry to Potluck

Today's recipe is made from ingredients that may possibly already be in your pantry. It's easy to put together, doesn't take long to make, and if there is something you don't fancy in this dish, it is easy to make substitutions. Oh, and did I mention this recipe comes from Paula Deen? This dish is served in her Lady & Sons restaurant. So next time you're looking for a one dish meal or something to take to a potluck, give this a try!

Can you see how creamy this is? YUM!

Chicken and Rice Casserole
serves 6 to 8
3 cups diced cooked chicken
1 medium onion, diced and sautéed
One 8-ounce can water chestnuts, drained and chopped
Two 14 1/2 ounce cans French green beans, rinsed and drained
One 4 ounce can pimentos, rinsed and drained
One 10 3/4 ounce can condensed cream of celery soup
1 cup mayonnaise
One 6 ounce box Uncle Ben's long grain and wild rice, cooked
1 cup grated sharp Cheddar cheese

Preheat oven to 300 degrees. Mix all ingredients together and pour into a 3 quart casserole. Bake for 25 minutes.

1 comment:

Edana said...

This looks like such a great comfort food, and easy to make, too! I hope I remember it when it starts getting cold again--I'd have so much fun playing with the vegetables. Thanks for sharing!