Wednesday, June 23, 2010

Chicken & Wild Rice Casserole - With Variations

This was originally posted as Chicken and Wild Rice Casserole, but there are a couple of variations that have become favorites...

Chicken and Wild Rice Casserole


4 boneless, skinless chicken breasts, cooked and chopped
2 boxes Uncle Ben's Long Grain and Wild Rice (original), cook per directions on box
1 cup mayonaise
1 can cream of celery
1 can cream of chicken
1 can cream of mushroom
1 can water chestnuts
1 small jar pimentos
2 cans french style green beans
1 sleeve Ritz crackers
1/2 stick butter, softened

Mix all ingredients, except crackers and butter, and pour into a greased 9x13 glass pan. Crumble crackers and sprinkle over casserole. Dot butter over the top of the crackers. Bake uncovered at 350 for 30 to 45 minutes or until hot.


This original recipe was dubbed "Eggroll Casserole" by Matt, becuase the water chesnuts made it seem like an Asian sort of dish.

Variation #1 (Jen's variation):

Use only 1 can green beans
Leave out the cream of celery and add 1/2 cup Ranch dressing
Instead of water chestnuts, use marinated artichoke hearts, chopped
Substitute canned chicken if you're in a hurry

Variation #2 (Em's variation, from the Paula Deen recipe):

Mix one cup of shredded cheddar cheese into the casserole.
Leave off the water chestnuts and pimentos

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