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Chicken Casserole
2 cups diced, cooked chicken breast
1 can french style green beans, drained (I use frozen beans)
1 box long grain and wild rice(cooked according to package directions!)
1 can cream of celery soup
1/2 cup mayonnaise
1 small can water chestnuts, diced
1 samll jar chopped pimento
1 medium onion, chopped fine
Combine all ingredients, add salt and pepper to taste. Bake at 350 degrees for 30-45 minutes. (Top with shredded cheese and croutons that have been mixed with melted butter if desired before baking).
2 cups diced, cooked chicken breast
1 can french style green beans, drained (I use frozen beans)
1 box long grain and wild rice(cooked according to package directions!)
1 can cream of celery soup
1/2 cup mayonnaise
1 small can water chestnuts, diced
1 samll jar chopped pimento
1 medium onion, chopped fine
Combine all ingredients, add salt and pepper to taste. Bake at 350 degrees for 30-45 minutes. (Top with shredded cheese and croutons that have been mixed with melted butter if desired before baking).
MsgID: 3110049
Shared by: Jackie NY
In reply to: Recipe: Main Dishes (9)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Jackie NY
In reply to: Recipe: Main Dishes (9)
Board: Daily Recipe Swap at Recipelink.com
- Read Replies (9)
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| Reviews and Replies: | |
| 1 | Recipe: Main Dishes (9) |
| Betsy at Recipelink.com | |
| 2 | Recipe(tried): Dinosaur Bar-B-Que Clam, Shrimp and Scallop Roast |
| Jackie NY | |
| 3 | Recipe(tried): Chicken Casserole |
| Jackie NY | |
| 4 | Recipe(tried): Chicken Saute |
| Jackie NY | |
| 5 | Recipe(tried): Pork Chop Dinner |
| Jackie NY | |
| 6 | Recipe: Lime Flank Steak with Chipotle-Honey Sauce |
| Betsy at Recipelink.com | |
| 7 | Recipe: Sirloin, Zucchini and Cherry Tomato Kabobs in Red Wine Marinade |
| Betsy at Recipelink.com | |
| 8 | Recipe(tried): Royal Beef Burgundy |
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| 9 | Recipe: Hussein's Chicken Biryani Masala |
| Betsy at Recipelink.com | |
| 10 | Recipe(tried): Meat 'n Taters |
| Micha in AZ | |
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- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
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The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!