Shelly's Recipe

CHICKEN AND WILD RICE CASSEROLE

Category: Casseroles - Chicken and Turkey

1 (8.8 oz) pkg ready-to-serve long grain and wild rice (such as Uncle Ben’s Long Grain And Wild Rice)
1 (16 oz) pkg frozen French-style green beans, thawed
1 can condensed cream of celery soup, undiluted
1 (8 oz) can sliced water chestnuts, drained
1 small cup chopped onion (about 1/3 to 1/2 cup)
1 cup sliced mushrooms
1 (4 oz) jar sliced pimientos, drained
1/2 cup mayonnaise
1/2 to 1-1/2 tsp garlic powder
1 tsp fresh ground black pepper, or to taste
1/2 cup milk or light cream
3 cups cubed cooked chicken
Salt, optional and to taste
1/3 cup slivered almonds

Preheat oven to 350. Grease an 11 x 7-inch baking pan. Using paper towels pat all the thawed green beans dry to remove as much excess moisture as possible.

Heat rice according to package directions.

Meanwhile in a saucepan combine the green beans with condensed soup, water chestnuts, onion, pimientos, mayonnaise, garlic powder, black pepper and milk; bring to a boil.

Reduce heat; cover and simmer for 5-7 minutes stirring constantly. Stir in chicken and wild rice; cook 3-4 minutes longer or until chicken is heated through. Season with salt to taste. Transfer/spread the mixture into baking pan. Sprinkle the almonds over top (can use more). Cover with foil and bake 40-45 minutes.