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Chicken-Rice Casserole Recipe

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This recipe for Chicken-Rice Casserole is from BWE Swim Club Summer Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (6 ounce) package long-grain and wild rice mix
3 to 4 Cups chopped cooked chicken (3 large chicken breasts)
1 small onion, chopped
1 (2-ounce) jar diced pimento, 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 and chopped
1 (10 ¾-ounce) can cream of celery soup, undiluted
1 Cup (8 ounces) sour cream
½ teaspoon salt
½ teaspoon pepper
1 Cup (4 ounces) shredded Swiss cheese
Directions:
Directions:
Cook rice according to package directions. Combine rice and next 10 ingredients; spoon into shallow 11x7 or 9x13 baking dish. Top with cheese.

Bake at 350 degrees for 30 minutes or until bubbly around edges.
Personal Notes:
Personal Notes:
Yield: 8 Servings

 

 

 

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