| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | French | Poultry | 6 | Servings |
INGREDIENTS
| 2 | tb | Butter |
| 2 | tb | Chopped green pepper |
| 2 | tb | Chopped onion |
| 2 | c | Cooked chicken; cut into bite-sized pieces. |
| 1 | pk | (6-oz) wild rice; or long grain and wild rice; cooked |
| 1/2 | c | Mayonnaise |
| 1 | cn | (16-oz) French style green beans; drained |
| 1 | cn | (10.75-oz) cream of celery soup |
| 1/2 | c | Sliced water chestnuts |
| 1/4 | ts | Salt |
| Pepper to taste | ||
| 1 | Lemon; juice of (optional) | |
| 1 | c | Grated Cheddar cheese |
INSTRUCTIONS
Saut. green pepper and onion in 2 Tablespoons butter. Combine all ingredients and place in a greased 2 quart casserole dish. Bake at 350°, uncovered, for 25 to 30 minutes. Top with grated cheese and cook 5 more minutes or until cheese is melted. Yield: 6 to 8 servings. ROBIN LAWRENCE (MRS. SCOTT) From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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