Rating: 3.5 stars
32 Ratings
  • 5 star values: 10
  • 4 star values: 6
  • 3 star values: 11
  • 2 star values: 3
  • 1 star values: 2

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


Credit: Scott Little

Recipe Summary

25 mins
50 mins
1 hr 15 mins


Ingredient Checklist


Instructions Checklist
  • Cook rice mix according to package directions.

  • 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.)

  • 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.)

  • 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; fat 24g; cholesterol 68mg; saturated fat 7g; carbohydrates 30g; mono fat 4g; poly fat 8g; insoluble fiber 3g; sugars 3g; protein 23g; vitamin a 583.1IU; vitamin c 14.2mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 5.1mg; vitamin b6 0.3mg; folate 16.1mcg; vitamin b12 0.3mcg; sodium 773mg; potassium 250mg; calcium 232.2mg; iron 1.4mg.