Yield: 6 Servings
Measure | 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 |
\N \N | Pepper to taste |
1 \N | Lemon; juice of (optional) |
1 cup | Grated Cheddar cheese |
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, .