Thursday, December 16, 2010

Chicken and Rice Casserole

What a beautiful day we had today. It was cool but not cold. The Thursday class was wild and fun. Linda Jones brought some delicious homemade cookies. We all enjoyed the day.

Glenda stopped by this evening as I was working on the cards for The Blitz. She brought chicken and dumplins' and some delicious green beans. Everything was tasty and 'Oh So Good'.

I have two projects done for the Card Blitz and two more to go. Gotta hop to so I can go see the lights tomorrow night in White Springs. We will gather about 4:30 - 5:00 pm so we can order the pizza before we go.

Our recipe for the day is from Paula's Home Cooking show. It was an episode cooking with children. Serves 6-8 people. It looks simple for those hectic days and something the kids can help prepare.

Chicken and Rice Casserole

  • 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 (optional)
  • 1 (10 3/4-ounce) can condensed cream of celery soup
  • 1 cup mayonnaise
  • 1 (6-ounce) box long-grain and wild rice, cooked according to package directions
  • 1 cup grated sharp Cheddar
  • Pinch salt

Preheat oven to 350 degrees F.

Mix all ingredients together and pour into a greased 3-quart casserole dish. Bake for 20 to 25 minutes or until bubbly.

Better get myself to bed so I can crank out those last two Blitz projects.

See you at the shop.

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