First things first: Minnesota. You should probably come. If you’re ever going to appreciate a cold snowy winter wonderland and pan-o-goodness of chicken and wild rice, December just before Christmas is the time. I’ll crank up the heat in our little house to a nice warm 75 degrees like the perpetually cold energy wasting person that I am, and you can come sit on my couch, snuggle with my favorite used-to-be-white Pottery Barn blanket, smell the wild rice cooking away in the oven, and listen to the crackling fireplace.
Cook time: 30 Min Prep time: 10 Min Serves: 4 to 6
2 can(s) cut green beans – rinsed and drained, (14.5 oz each)
2 can(s) chicken breast – drained and cut up (12.5 oz each) or 3 cups diced cooked chicken from freezer
1 small onion – finely diced from freezer or fresh
1 jar(s) diced pimiento (4 oz)
1 can(s) cream of celery soup (10.5 oz)
1 can(s) sliced mushrooms – drained (4 oz)
1 c mayo
1 box Uncle Ben’s long-grain & wild rice (original) (6 oz), cooked according to package
3 c cheddar cheese – grated from freezer, divided
salt & pepper to taste
1. Preheat oven to 350 degrees. Mix 2 cups of shredded cheese and all other ingredients together.
2. Pour into a greased 3-quart casserole dish.
3. Top with additional 1 up of shredded cheddar cheese.
4. Bake for 25 to 30 minutes or until bubbly.
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