Creamy Chicken-Rice Casserole

Name: 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; ½ teaspoon salt; ½ teaspoon pepper; 1 cup (4 ounces) shredded Swiss or fontina cheese

1 Rating
1 Review

Recipe by Southern Living January 1999

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Recipe Summary

Yield:

6 to 8 servings

Directions

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

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Step 2
Bake at 350° for 30 minutes or until bubbly around edges.
Step 3
Note: Casserole may be frozen up to 1 month. Thaw in refrigerator 24 hours; let stand at room temperature before baking.

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Daphne H

03/08/2012

Delicious casserole for any occasion. Great for potlucks, when you need a dish for someone ill, or a new mother. You can even divide into two casserole and freeze one for another meal.

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Creamy Chicken-Rice Casserole

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Ingredients

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Creamy Chicken-Rice Casserole

Gallery

Recipe Summary

Ingredients

Directions

Reviews (1)

All Reviews for Creamy Chicken-Rice Casserole