Recipe: Chicken and Wild Rice Casseroles

Chicken and Wild Rice Casserole

1 hen
1 box Uncle Ben's wild rice
1 can cream of celery soup
1 can chicken soup
1 can water chestnuts
1/2 c. mayonnaise

Cook chicken until done. Cool and cut up in small
chunks. Drain chestnuts and cut in pieces. Mix chicken, rice, soups, chestnuts and mayonnaise all together. Put in casserole dish and bake at 350 degrees for 30 to 35 minutes. Save 1 cup chicken broth and pour over casserole to avoid dryness.
Can freeze and cook when needed.

Chicken and Wild Rice Casserole

3 c. diced chicken
1 pkg. Uncle Ben's original wild rice, cooked
1 can cream of celery soup
4 oz. jar sliced pimento
1 medium onion, chopped
1 c. French-style green beans, drained
1 c. mayonnaise
1 c. water chestnuts, chopped
salt and pepper to taste

Mix all ingredients. Bake in buttered 2 1/2 to 3 quart casserole. Bake 25 to 30 minutes at 350 degrees.
(Freezable if uncooked.) Thaw before cooking!