Shelly's Recipe

KENTUCKY CHICKEN AND WILD RICE CASSEROLE

Category: Casseroles - Chicken and Turkey

4 cups shredded cooked chicken
1 (6 oz) pkg long grain and wild rice
1 can cream of celery soup
2/3 cup salad dressing (not mayonnaise)
1 (8 oz) can sliced water chestnuts, drained
1 (2 oz) jar sliced pimiento peppers, drained
1 (9 oz) pkg frozen French-cut green beans, thawed and
11/2 cups low-sodium chicken broth (from one 14to 14.5 oz can) or water
2 tbsp pre-grated Parmesan cheese

Preheat the oven to 400 .

Combine the chicken, rice with its seasonings, celery soup, salad dressing, water chestnuts, pimientos, green beans, and chicken broth in a large bowl. Transfer the mixture to a 13-by-9-inch (3-quart) glass or ceramic baking dish and top with the Parmesan cheese. Cover the baking dish with aluminum foil. Bake until bubbling and the rice has cooked, 25 to 30 minutes. Let cool 5 minutes, then serve. Serves 8

NOTE: This casserole freezes well, either baked or unbaked, and it can be doubled or tripled for feeding a crowd. If you freeze it unbaked, do not add the Parmesan cheese. Sprinkle it on before baking.