Chicken and Wild Rice Casserole

Marilynn Ludwig
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

  • 4 cup boned chicken (or 1 fryer)
  • 2 Tbsp lemon juice
  • 1 package Uncle Ben’s® combination long-grain wild rice (cooked as directed on box), use chicken broth
  • 1 can celery soup
  • 1 bunch green onions, chopped
  • 1 (4 oz) jar pimentos
  • 1 can mushrooms, sliced
  • 1 cup mayonnaise
  • 1 can water chestnuts, sliced
  • Salt and pepper to taste

Sprinkle lemon juice over chicken. Combine all ingredients, stirring well. Put in a casserole dish and sprinkle parsley and paprika over the casserole. Bake at 350 degrees for 40 minutes.


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