Chicken and Rice Casserole

Recipe courtesy of Paula Dean. I lightened this by using Healthy Choice Cream of Celery Soup, substitute Mayo with Greek Yogurt and a light Cheddar Cheese

Yield: 6 servings
Community Recipe from

Recipe Time

Prep Time:
Cook Time:


  • 2 tablespoon(s) butter or vegetable oil
  • 1 Medium onion Peeled and diced
  • 3 cup(s) Cooked chicken Diced
  • 2 can(s) green beans Drained and rinsed
  • 1 8oz water chestnuts Drained and chopped
  • 1 4oz jar pimentos
  • 1 can(s) Condensed cream of celery soup
  • 1 cup(s) mayonnaise
  • 1 6oz box long-grained wild rice Cooked according to package
  • 1 cup(s) Sharp cheddar cheese Grated
  • 1 pinch(s) Salt


  1. Preheat oven to 350 degrees?

  2. Heat butter or oil in a small skillet over medium heat. Add onion and sauté until translucent, about 5 minutes. Remove from heat and transfer to a large bowl.

  3. Add all remaining ingredients to bowl and mix until thoroughly combined.

  4. Pour into a greased 3-quart casserole dish. Bake for 20 to 25 minutes or until bubbly. Let stand for a few minutes before serving.
December 2012

This recipe is a personal recipe added by HHIandWP and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Chicken and Rice Casserole Recipe at a Glance

More Recipes for Main Dishes

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy