Chicken, Wild Rice, and Vegetable Casserole

1 users rated this recipe an average rating of 4.0
Makes:
8 servings
Prep:
25 mins
Bake:
35 mins 350°F
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Chicken, Wild Rice, and Vegetable Casserole

Ingredients
1
6 ounce package long grain and wild rice mix
3
cups chopped cooked chicken
2
cups frozen french-cut green beans, thawed
1
10 3/4 ounce can condensed cream of celery soup
1
8 ounce can sliced water chestnuts, drained
1/2
cup mayonnaise or salad dressing
1/2
cup chopped onion (1 medium)
3
tablespoons sliced almonds
1
2 ounce jar sliced pimientos, drained
1
tablespoon lemon juice
1

Directions

  1. Cook rice mix according to package directions.
  2. Meanwhile, in an extra-large bowl combine chicken, green beans, cream of celery soup, water chestnuts, mayonnaise, onion, almonds, pimientos, and lemon juice.
  3. Preheat oven to 350 degrees F. Add cooked rice mixture to chicken mixture; stir to combine. Spoon into a 3-quart rectangular baking dish. Cover baking dish with foil.
  4. Bake casserole for 30 minutes. Sprinkle with cheese. Bake, uncovered, about 5 minutes more or until heated through and cheese melts.

Nutrition Facts

(Chicken, Wild Rice, and Vegetable Casserole)
    Per serving:
  • 422 kcal cal.,
  • 24 g fat
  • (7 g sat. fat,
  • 8 g polyunsaturated fat,
  • 4 g monounsatured fat),
  • 68 mg chol.,
  • 773 mg sodium,
  • 30 g carb.,
  • 3 g fiber,
  • 3 g sugar,
  • 23 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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