This is another freezer meal so please note the serving sizes. I halved the recipe and made 2 - 8x8 pans. I posted the original recipes but it is easy to adjust this recipe. The green beans don't have to be thawed, mine were frozen and it tasted fine. To make this recipe even easier, put the chicken in the crock pot in the morning, start the rice when you get home or make it ahead of time. The rest of the recipe take about 15 minutes. It is a fast recipes if you take a little time and planning ahead.
Serving size:
2 casseroles (6-8 servings each)
Ingredients:
2 pkg (8.8oz each) wild rice
2 pkg (16 oz each) frozen french-style green beans, thawed
2 cans (10 3/4 oz each) cream of celery soup, undiluted
2 cans (8 oz each) sliced water chestnuts, drained
2/3 cup chopped onion
2 jars (4 oz each) sliced pimientos, drained
1 cup mayonnaise
1/2 cup 2% milk
1 tsp pepper
6 cups cubed cooked chicken
1 cup slivered almonds, divided
Directions:
Heat the rice according to package directions. Meanwhile, in a Dutch oven, combine the green beans, soup, water chestnuts, onion, pimientos, mayo, milk and pepper. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Stir in chicken and rice, cook 3-4 minutes longer or until chicken is heated through.
Transfer half of the mixture to a serving dish; sprinkle with 1/2 cup almonds. Serve immediately. Pour remaining mixture into a greased 13x9 pan, cool. Sprinkle with remaining almonds. Cover and freeze for up to 3 months.
To use frozen casserole: Thaw in the fridge overnight. Cover and bake at 350 degrees for 40-45 minutes or until heated through.
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