Thursday, May 14, 2009

Recipe Tuesday! Chicken and Rice!!

I went to a mothers brunch the other day and this was the meal that was served with different kinds of fruit. It was so delicious so I asked them to share the recipe. They were so generous to share that is was a Paula Deen Recipe.
I made it while my mom was here visiting. This entree serves 6-8 easily, so it would be great for pot luck gatherings or if you needed to take a meal to a friend who just had a baby or a sick friend who just came home from the hospital---

Of course if you love to cook you could make it for just about anyone and it wouldn't eat up your grocery budget!

Chicken and Rice Casserole
Recipe courtesy Paula Deen

2 (14 1/2-ounce) can green beans, drained and rinsed
2 cups diced cooked chicken
1 medium onion, diced and sauteed
1 (8-ounce) can water chestnuts, drained and chopped
1 (4-ounce) can pimentos, drained
1 (10 3/4-ounce) can condensed cream of celery soup
1 cup
1 (6-ounce) box long-grain and wild
rice, cooked according to package directions
1 cup grated sharp Cheddar

Preheat oven to 350 degrees F.
Mix all ingredients together and pour into a greased 3-quart casserole dish. Bake for 20 to 25 minutes or until bubbly.


Prissy Southern Prep said...

That sounds good, but seriously - where can you go wrong with Paula? haha!

Eat, Drink, & Sleep Preppy! said...

I agree, I just drool watching her cook on Food network. Isn't her Southern voice just the cutest.
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