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Creamy Chicken-Rice Casserole

Yield 6 to 8 servings

Ingredients

  • 1 (6-ounce) package long-grain and wild rice mix
  • 3 to 4 cups chopped cooked chicken
  • 1 small onion, chopped
  • 1 (2-ounce) jar diced pimiento, drained
  • 1 (16-ounce) package frozen French-style green beans, thawed
  • 1 (6-ounce) jar sliced mushrooms, drained
  • 1 (8-ounce) can sliced water chestnuts, drained
  • 1 (10 3/4-ounce) can cream of celery soup, undiluted
  • 1 (8-ounce) container sour cream
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup (4 ounces) shredded Swiss or fontina cheese

How to Make It

  1. Cook rice according to package directions. Combine rice and next 10 ingredients; spoon into a shallow 3-quart baking dish. Top with cheese.

  2. Bake at 350° for 30 minutes or until bubbly around edges.

  3. Note: Casserole may be frozen up to 1 month. Thaw in refrigerator 24 hours; let stand at room temperature before baking.