Chicken and Wild Rice Casserole

“I got this recipe from a work luncheon. I used Kraft mayo because I like the taste of Kraft over Hellman's. Use the one you like because you can taste the mayo a little bit. This makes great leftovers to take for lunch the next day...one of the few leftover dishes my husband will eat! Often I will cook this on a Sunday evening so when I come home from work on Monday dinner is ready.”
READY IN:
55mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 1 rotisserie-cooked chicken, deboned
  • 1 (8 ounce) candrained water chestnuts (sliced or chopped)
  • 2 cans of drained French style green beans
  • 1 (10 3/4 ounce) cream of celery soup
  • 1 cup mayonnaise
  • 1 (6 ounce) boxuncle ben's long grain and wild rice blend (prepared using package directions)
  • 1 cup grated cheddar cheese (I use medium or mild)

Directions

  1. Mix all ingredients in a large bowl.
  2. Bake in a 9 X 13 pan uncovered for 40 minutes at 300 degrees.

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