| 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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“God doesn’t call the qualified, He qualifies the called.”