Chicken and Rice Casserole

Categories: Casseroles | Chicken

Serves: 8 Servings

Ingredients:

1 box Long-grain and wild rice;
: -cooked
2 c chicken breasts; cooked and
: -diced
1 cn cream of celery soup
1 onion; minced
1/2 c mayonnaise
1 cn water chestnuts, 8 oz.;
: -drained
2 cn french style green beans, 16
: - oz.; drained
1 c cheddar cheese; shredded
: Parmesan cheese
: Paprika
Mix all ingredients together. Pour into greased 3 quart dish (9 X 13 inch
pan). Sprinkle with Parmesan Cheese and Paprika. Bake at 350 for 30 to 40
minutes or until bubbly around the edges.
NOTES : My friend Jenny from church made this for me when Trevor was born.
It was my favorite from all the meals I received.
Contributor: Jenny Campbell
Posted to brand-name-recipes by P&S Gruenwald on Jan 21,
1998

Instructions:
-----

---------- Recipe via Meal-Master (tm) v8.05

Title: Chicken and Rice Casserole
Categories: Casseroles, Chicken, Main dishes
Yield: 1 Servings

1 c Rice; uncooked
Salt and pepper
Chicken pieces
1 pk Onion soup mix; dry
Water

Place rice in bottom of 9x13" pan. Salt and pepper chicken pieces. Place
on top of rice. Sprinkle 1 package onion soup mix on top of chicken. Spoon
2 cups of water over top. If desired, sprinkle green pepper over all. Cover
with foil.

Bake at 450 for 20 minutes. Reduce to 350 and bake for 1 hour.
Posted to EAT-L Digest 13 October 96

Date: Mon, 14 Oct 1996 16:20:28 -0500

From: LD Goss

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