| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Grains | French | Casseroles, Poultry | 10 | Servings |
INGREDIENTS
| 10 3/4 | oz | CREAM OF CELERY SOUP |
| 1 | c | MAYONNAISE |
| 7 | oz | LONG GRAIN WILD RICE, COOKED |
| 4 | c | COOKED CHICKEN |
| 1 | SMALL ONION, CHOPPED | |
| 2 | oz | CHOPPED PIMENTOS |
| 8 | oz | SLICED WATER CHESTNUTS |
| 8 | oz | FRENCH STYLE GREEN BEANS |
| 1 | c | GRATED CHEDDAR CHEESE |
| 1 | ds | SALT |
| 1 | ds | PEPPER |
INSTRUCTIONS
IN A LARGE BOWL, COMBINE SOUP AND MAYONNAISE. STIR IN ONION, COOKED RICE, CHICKEN, PIMENTOS, WATER CHESTNUTS, BEANS, CHEESE AND SALT AND PEPPER TO TASTE. PLACE IN A 3 TO 4 QUART CASSEROLE DISH. BAKE AT 350 DEG F. FOR 25 TO 30 MINUTES. Posted to MM-Recipes Digest by scotlyn@juno.com (Daniel S Johnson) on May 3, 1998
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