Yummy Casserole Recipe

9:12 AM

I posted this picture on Instagram last night and a couple of people asked for the recipe, so I figured this would be the best place to post it.

This is my Great Aunt Janie's chicken casserole.
She normally makes it around Christmas and mom would make it occasionally throughout the year when we were growing up. It's super easy to put together and makes a ton. Unless you plan on eating on this for a week (and then some), you might want to cut the recipe in half.

4 cups chopped/shredded chicken (You can cook a whole chicken or chicken breasts for this, but our rotisserie chicken was on sale at HT, so I got 2 of those. It wound up being cheaper and I didn't have to worry about cooking the chicken beforehand)
1 jar (5 oz) chopped pimento (I prefer to chop them up smaller than they come, but you can leave them how they come in the jar)
1 can sliced water chestnuts
2 cans French style green beans (drained)
1 small/medium size onion chopped
1 package Uncle Ben's wild rice (cooked)
2 cans cream of celery soup (I used the 98% fat free to make it a little healthier)
1 cup mayo (this is really the only fat in the entire casserole, and when you see how much it makes, it really isn't that bad)
2 tbsp cooking sherry

1.  Mix together soup, mayo, and sherry
2.  Add all other ingredients
3.  Place in a greased casserole dish (you'll probably need the biggest one you have) and top with a little more pepper
4.  Bake at 350 for 35-45 minutes

To keep, I just cover it with a piece of aluminum foil and stick it in the fridge. You can also make this a day or two head of time and keep it in the fridge before you cook it. 

It's a super balanced meal in and of itself and it's really filling. I hope you enjoy it as much as we do!

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