• 31 Ratings

This stick-to-the-ribs casserole makes perfect potluck fare. Serving chicken in chunks rather than whole breasts makes it easy for diners to take just a spoonful. Don't be surprised, however, if they come back for more.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Cook rice mix according to package directions.

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  • Meanwhile, in an extra-large bowl combine chicken, green beans, cream of celery soup, water chestnuts, mayonnaise, onion, almonds, pimientos, and lemon juice. Add cooked rice mixture to chicken mixture; stir to combine. Spoon into a 3-quart rectangular baking dish. (To serve today, omit Step 3 and continue with Step 4, except bake, covered, for 30 minutes.)

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  • Cover baking dish tightly with plastic wrap, then with foil. Chill for up to 24 hours. (Or freeze for up to 2 months. Thaw in the refrigerator for 24 to 48 hours or until completely thawed before baking.)

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  • Preheat oven to 350°F. If chilled, remove plastic wrap. Cover with foil. Bake chilled casserole for 45 minutes. (Or bake thawed casserole for 55 minutes.) Sprinkle with cheese. Bake, uncovered, about 5 minutes more or until heated through and cheese melts.

Nutrition Facts

422 calories; 24 g total fat; 7 g saturated fat; 8 g polyunsaturated fat; 4 g monounsaturated fat; 68 mg cholesterol; 773 mg sodium. 250 mg potassium; 30 g carbohydrates; 3 g fiber; 3 g sugar; 23 g protein; 583 IU vitamin a; 14 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 5 mg niacin equivalents; 0 mg vitamin b6; 16 mcg folate; 0 mcg vitamin b12; 232 mg calcium; 1 mg iron;

Reviews

31 Ratings
  • 5 star values: 9
  • 4 star values: 6
  • 3 star values: 11
  • 2 star values: 3
  • 1 star values: 2
Rating: 5.0 stars
05/18/2020
I made half this recipe for 3 people and some left over. Didn't have almonds so used a little chopped pecans. One liked with cheese and the other did not. But it is a keeper for sure. Oh and used regular frozen green beans.