Chicken and rice deluxe
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Butter |
| 2 | tablespoons | Chopped green pepper |
| 2 | tablespoons | Chopped onion |
| 2 | cups | Cooked chicken; cut into bite-sized pieces. |
| 1 | pack | (6-oz) wild rice; or long grain and wild rice; cooked |
| ½ | cup | Mayonnaise |
| 1 | can | (16-oz) French style green beans; drained |
| 1 | can | (10.75-oz) cream of celery soup |
| ½ | cup | Sliced water chestnuts |
| ¼ | teaspoon | Salt |
| Pepper to taste | ||
| 1 | Lemon; juice of (optional) | |
| 1 | cup | Grated Cheddar cheese |
Directions
Saut‚ green pepper and onion in 2 Tablespoons butter. Combine all ingredients and place in a greased 2 quart casserole dish. Bake at 350ø, uncovered, for 25 to 30 minutes. Top with grated cheese and cook 5 more minutes or until cheese is melted. Yield: 6 to 8 servings.
ROBIN LAWRENCE (MRS. SCOTT)
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .