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Main Dish

Chicken and Wild Rice Casserole (Ann Trent)

From the kitchen of Ann Trent

Ingredients

  • 1 (6 oz) package long grain and wild rice mix
  • 1 can water chestnuts, drained
  • 2 cans cream of mushroom soup
  • 1 can mushrooms
  • 4 cups cooked chicken, cut up
  • Salt, pepper, and lemon pepper, to taste
  • 1/2 cup mayonnaise
  • 1 can French-style green beans, drained
  • 1 small jar chopped pimento

Instructions

  1. Cook rice according to package directions.
  2. Mix all ingredients together.
  3. Cover and bake at 325° until hot, about 35 minutes.
A much simpler pantry-style version of the Chicken and Wild Rice Casserole - see the Southern Living version above for a fancier version with cheese, almonds, and breadcrumbs.
digitized from ChickenandWildRiceCasserole.pdf