Wednesday, March 19, 2008

Monumental Cooking

As much as I wanted to keep the kitchen as a monument unto itself, I decided on Monday already that I needed to make chicken. When my kids were younger, they would all whine together, jokingly, "Why do we always have to have chicken?" I love that this one makes enough for 2 days in a row. When it was over, they all said, "That was good."

Chicken and Rice Casserole Recipe courtesy Paula Deen

2 (14 1/2-ounce) can green beans, rinsed and drained
3 cups diced cooked chicken
1 medium onion diced and sauteed
1 (8-ounce) can water chestnuts, drained and chopped
1 (10 3/4-ounce) can condensed cream of celery soup
1 cup mayonnaise
(6-ounce) box long-grain and wild rice, cooked according to package directions
1 cup grated sharp Cheddar
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.


Annette Selden said...

What? No picture of the finished masterpiece? We need to see it, Julia. Sounds good, though.

Jewels said...

Annette- I know, I thought of it when it was in the oven and I didn't think of it again until it was all gone.

Dine With Donna said...

Julia this casserole sounds delicious and a dsih I could use when the granddaughters come over to visit. Ironic I get a recipe from your blog!!!

Jewels said...

Donna- I think they'll love it! I forgot to say that I usually use a 1 lb. bag of frozen green beans instead of 2 cans but it would be good either way.