A few days ago, I posted about my favorite foods and talked about my mom's Chicken and Wild Rice Casserole. I thought I would post the recipe for those of y'all that would like to try it! When my mom makes it (and whenever I get around to make it), we usually split it into a few dishes so that we can freeze a few for later meals. It turns out really well after it has been frozen and re-heated!
Chicken and Wild Rice Casserole
3 cups chicken breasts, cooked (boiled) and cut up
(1) 6 ounce package of long grain and wild rice mix, prepared
(1) can cream of celery soup
(1) 2 ounce jar pimientos
(1) 16 ounce can French style green beans
(1) 8 ounce can sliced water chestnuts
1 cup mayonnaise
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups shredded cheddar cheese
Combine all ingredients, except for the shredded cheddar cheese, and place in a 15 x 9 casserole dish. Bake for 35 minutes at 350 degrees. Top with shredded cheddar cheese during the last 15 minutes of baking.
**Double the recipe and freeze a casserole for later.**
This is really yummy and perfect to pull out of the freezer and heat up for a quick dinner!