Kentucky Chicken and Wild Rice Casserole

Kentucky Chicken and Wild Rice Casserole

4 cups shredded cooked chicken
1 package (6 ounces) Uncle Ben’s Long Grain and Wild Rice Original Recipe
1 can (10.75 ounces) cream of celery soup (see Tips)
2/3 cup Miracle Whip salad dressing (see Tips)
1 can (8 ounces) sliced water chestnuts, drained
1 jar (2 ounces) sliced pimiento peppers, drained
1 package (9 ounces) frozen French-cut green beans, thawed and drained (see Tips)
11/2 cups low-sodium chicken broth (from one 14- to 14.5-ounce can) or water
2 tablespoons pre-grated Parmesan cheese

  1. Preheat the oven to 400 °F.

  2. Combine the chicken, rice with its seasonings, celery soup, salad
    dressing, water chestnuts, pimientos, green beans, and chicken broth in a
    large bowl. Transfer the mixture to a 13-by-9-inch (3-quart) glass or
    ceramic baking dish and top with the Parmesan cheese. Cover the baking dish
    with aluminum foil.

  3. Bake the casserole until it is bubbling and the rice has cooked, 25 to 30
    minutes. Let cool 5 minutes, then serve.

Tips: It is important for the flavor of the casserole not to substitute
another type of soup for the cream of celery or mayonnaise for the sweeter
Miracle Whip.

To quickly thaw the green beans, follow the microwave directions on the
package, then drain them well. Or substitute a drained can of French-cut
green beans for the frozen ones.

This casserole freezes well, either baked or unbaked, and it can be doubled
or tripled for feeding a crowd. If you freeze it unbaked, don’t add the
Parmesan cheese. Sprinkle it on before baking.