Recipes and Cooking Chicken, Wild Rice, and Vegetable Casserole 3.6 (32) 1 Review 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on February 17, 2012 Print Rate It Share Share Tweet Pin Email Photo: Scott Little Prep Time: 25 mins Bake Time: 50 mins Total Time: 1 hrs 15 mins Servings: 8 Jump to Nutrition Facts Ingredients 1 6 ounce package long grain and wild rice mix 3 cup chopped cooked chicken 2 cup frozen French-cut green beans, thawed 1 10.75 ounce can condensed cream of celery soup 1 8 ounce can sliced water chestnuts, drained ½ cup mayonnaise or salad dressing ½ cup chopped onion (1 medium) 3 tablespoon sliced almonds 1 2 ounce jar sliced pimientos, drained 1 tablespoon lemon juice 1 cup shredded cheddar cheese (4 ounces) Directions 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. Rate it Print Nutrition Facts (per serving) 422 Calories 24g Fat 30g Carbs 23g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 422 % Daily Value * Total Fat 24g 31% Saturated Fat 7g 35% Cholesterol 68mg 23% Sodium 773mg 34% Total Carbohydrate 30g 11% Total Sugars 3g Protein 23g Vitamin C 14.2mg 71% Calcium 232.2mg 18% Iron 1.4mg 8% Potassium 250mg 5% Folate, total 16.1mcg Vitamin B-12 0.3mcg Vitamin B-6 0.3mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.