Monday’s Menu – Chicken and Rice Casserole

Monday’s Menu – Chicken and Rice Casserole!  This is a Paula Deen recipe that my children have loved for years.  To make the assembly quick I use a rotisserie chicken from the deli. While the rice and onions cook I shred the chicken off the bones.

The leftovers are tasty and reheat well.  We like to serve with a salad and some fruit.  Hope your family enjoys this one as much as mine!

2 (14 1/2-ounce) can green beans, drained and rinsed
3 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 mayonnaise
1 (6-ounce) box long-grain and wild rice, cooked

Preheat oven to 350 degrees F.

Mix all ingredients together and pour into a greased 3-quart casserole dish. Bake for 30 to 35 minutes or until bubbly.

Recipe courtesy Paula Deen