Prep: 15 minutes
Cook: 15 minutes
Yield: 2 casseroles/6-8 servings each
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 milk
1 teaspoon pepper
6 cups cubed cooked chicken
1 cup slivered almonds, divided
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. x 2-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.
Tips and Tricks
This recipe is a 'cook once, eat twice' recipe because it yields a casserole to eat and a casserole to freeze. Omit the pimientos if you don't have them. I leave off the almonds and instead of ready-to-eat wild rice, I use the quick prep boxed kind from Uncle Ben's.
Make It Healthier
Use reduced-fat mayo, reduced-fat milk and reduced-fat reduced-sodium cream soup.
How Kids Can Help
Measure ingredients. Older kids can open cans.