Ingredients
3 c cooked chicken, chopped *see note
1 pkg Uncle Ben’s wild rice mixture
1 can cream of celery or mushroom soup
1/2 onion, chopped
1 c mayonnaise
2 cans (16 oz.) French style green beans, rinsed to get rid of the can taste
1 can water chestnuts rinsed and chopped
salt & pepper to taste
2 tsp paprika, optional for sprinkling on top
Directions
Preheat oven to 350 degrees.
Cook wild rice mixture with 2 cups water and the seasoning packet. Mix rice with other ingredients in a large bowl. Place in a 9 x 13 casserole, sprinkle with paprika and bake for 30 minutes.
Serves 8
* My favorite preparation is to pound out 3 chicken breasts to 3/4 inch thickness, salt and pepper both sides, and sauté them in about 1 Tbsp of olive oil in a very hot skillet for 2 minutes. Turn the chicken breasts over, and add 2 Tbsp of sherry to the skillet, put a top on it and turn off the heat. Leave them alone for about 15 minutes, then uncover. They are ready to be chopped for the casserole.