| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | French | Poultry | 6 | Servings |
INGREDIENTS
| 2 | T | Butter |
| 2 | T | Chopped green pepper |
| 2 | T | Chopped onion |
| 2 | c | Cooked chicken, cut into |
| bite-sized pieces. | ||
| 1 | 6-oz wild rice or long | |
| grain and wild rice | ||
| cooked | ||
| 1/2 | c | Mayonnaise |
| 1 | 16-oz French style green | |
| beans drained | ||
| 1 | 10.75-oz cream of celery | |
| soup | ||
| 1/2 | c | Sliced water chestnuts |
| 1/4 | t | 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 350ø, 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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Nutrition (calculated from recipe ingredients)
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Calories: 467
Calories From Fat: 215
Total Fat: 24.2g
Cholesterol: 99.3mg
Sodium: 1608.4mg
Potassium: 700.6mg
Carbohydrates: 27.7g
Fiber: 4.6g
Sugar: 4.3g
Protein: 34.4g