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Wild Rice Chicken Dinner

With chicken, green beans and the nice crunch of water chestnuts and almonds, this casserole has everything you need. Using ready-to-serve wild rice makes putting it together a breeze. —Lorraine Hanson, Independence, Iowa

12-16 ServingsPrep/Total Time: 30 min.

Ingredients

2 packages (8.8 ounces each) ready-to-serve long grain and wild rice
2 packages (16 ounces each) frozen French-style green beans, thawed
2 cans (10-3/4 ounces each) condensed cream of celery soup, undiluted
2 cans (8 ounces each) sliced water chestnuts, drained
2/3 cup chopped onion
2 jars (4 ounces each) sliced pimientos, drained
1 cup mayonnaise
1/2 cup 2% milk
1 teaspoon pepper
6 cups cubed cooked chicken
1 cup slivered almonds, divided

Directions

Heat rice according to package directions. Meanwhile, in a Dutch
oven, combine the green beans, soup, water chestnuts, onion,
pimientos, mayonnaise, milk and pepper. Bring to a boil. Reduce
heat; cover and simmer for 5 minutes. Stir in chicken and rice; cook
3-4 minutes longer or until chicken is heated through.
Transfer half of the mixture to a serving dish; sprinkle with 1/2 cup
almonds. Serve immediately. Pour the remaining mixture into a
greased 13-in. x 9-in. baking dish; cool. Sprinkle with remaining
almonds. Cover and freeze for up to 3 months.
To use frozen casserole: Thaw in the refrigerator overnight. Cover

2 of 2

Wild Rice Chicken Dinner (continued)

Directions (continued)

and bake at 350° for 40-45 minutes or until heated through.
Yield: 2 casseroles (6-8 servings each).

Nutrition Facts: 1-1/3 cup equals 357 calories, 21 g fat (3 g saturated fat), 54 mg cholesterol, 491 mg sodium, 22 g carbohydrate, 5 g fiber, 19 g protein.

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.