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 (4-ounce) can pimentos ***
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.****
A few notes based on my "experience" with this casserole tonight. It was really, really good and I would make it again, for sure. It is a huge casserole, though, so you might want to split it into two parts if you're cooking for two. You could freeze one or give it to a friend. *I used "french style" green beans. Thought they would blend better.
** When Paula Deen made it on her show, she suggested using a pre-cooked chicken from the grocery store. I bought a rotisserie chicken and pulled it off of the bone in large chunks, as I saw Paula Deen do, and discarded the fat and skin.
***I didn't use the Pimentos, although I'm sure they would have added nice color to the dish.
****It took more like 35 minutes in my oven to get bubbly, but I had some other things cooking in there at the same time.
Helen and her boyfriend really enjoyed this! Me too!!
Logan
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