Then I realized... there are so many great cooks among my friends and relatives, why not add a post each few weeks about new discoveries or sharing a recipe so we all can add to our repertoire. Today I am adding my first discovery: Paula Deen's Chicken and Rice Casserole. I plan to make this new recipe as I continue in my cooking adventure. I know, I know....you've probably made this one but I haven't; so bear with me in my discoveries!!!
If you have a recipe that is absolutely to "die for", would you share it with me please?
Paula Deen's Chicken and Rice Casserole
Ingredients
2 tablespoons butter or vegetable oil
1 medium onion, peeled and diced
3 cups diced, cooked chicken
2 (14 1/2-ounce) cans green beans, drained and rinsed
1 (8-ounce) can water chestnuts, drained and chopped 1 (4-ounce) jar pimentos
1 (10 3/4-ounce) can condensed cream of celery soup
1 cup mayonnaise
1 (6-ounce) box long-grain wild rice, cooked according to package directions
1 cup grated sharp Cheddar
Pinch salt
Directions
Preheat oven to 350 degrees F.
Heat butter or oil in a small skillet over medium heat. Add onion and saute until translucent, about 5 minutes. Remove from heat and transfer to a large bowl.
Add all remaining ingredients to bowl and mix together until thoroughly combined.
Pour into a greased 3-quart casserole dish. Bake for 20 to 25 minutes or until bubbly. Let stand for a few minutes before serving.
Bon Appétit!!
Recipe Update: Mmmmm, good!!!! I did make this with a few alterations to the recipe. I used only one jar of pimentos, used only 1 can of green beans, used Cream of Mushroom soup instead of the Cream of Celery and cut the mayo to 1/2 cup.
1 comment:
Feel free to drop off any leftovers @ CEES around 11:30.
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