Wild Rice Chicken Dinner Recipe photo by Taste of Home Wild Rice Chicken Dinner Recipe

By dette

With chicken, green beans and the nice crunch of water chestnuts and almonds, this casserole has everything you need. Using ready-to-serve wild rice makes putting it together a breeze. —Lorraine Hanson, Independence, Iowa

Ingredients

• 2 packages (8.8 ounces each) ready-to-serve long grain and wild rice
• 2 packages (16 ounces each) frozen French-style green beans, thawed
• 2 cans (10-3/4 ounces each) condensed cream of celery soup, undiluted
• 2 cans (8 ounces each) sliced water chestnuts, drained
• 2/3 cup chopped onion
• 2 jars (4 ounces each) sliced pimientos, drained
• 1 cup mayonnaise
• 1/2 cup 2% milk
• 1 teaspoon pepper
• 6 cups cubed cooked chicken
• 1 cup slivered almonds, divided

Details

Servings 2
Cooking time 30mins
Adapted from tasteofhome.com

Preparation

Step 1

Heat rice according to package directions. Meanwhile, in a Dutch oven, combine the green beans, soup, water chestnuts, onion, pimientos, mayonnaise, milk and pepper. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Stir in chicken and rice; cook 3-4 minutes longer or until chicken is heated through.
Transfer half of the mixture to a serving dish; sprinkle with 1/2 cup almonds. Serve immediately. Pour the remaining mixture into a greased 13-in. x 9-in. baking dish; cool. Sprinkle with remaining almonds. Cover and freeze for up to 3 months.
To use frozen casserole: Thaw in the refrigerator overnight. Cover and bake at 350° for 40-45 minutes or until heated through. Yield: 2 casseroles (6-8 servings each).