Recipe(tried): Chicken Wild Rice Casserole (plus freeze ahead tips)

This is so FAST and EASY! Perfect for nights when you don't have time to cook! I usually boil 2 chickens in different pots, when I have a lazy day, and bone them. I then put that in separate bags in the freezer for meals like this. To use frozen chicken, simply thaw in fridge the night before, or place in microwave to thaw just til you can break it up. You can put it partially frozen directly into the casserole. This is also great with savory flovored rotisserie chickens from the deli!

CHICKEN AND WILD RICE CASSEROLE

1 whole chicken, cooked and boned
1 (10 3/4 oz.) can condensed cream of onion or celery soup
1 can water chestnuts, diced
1 small can diced pimento
1 box Uncle Ben's original wild rice with seasonings
1 (1 lb.) can french style green beans, drained

Cook Wild rice according to package directions. I cook mine in my casserole dish in the microwave, to make this literally a one dish clean up! Once rice is done, allow to cool about 20 minutes.

Add remaining ingredients (you can chop or shred your chicken). stir well, add salt and pepper to taste.

Bake covered, at 350 degrees F for 30 minutes.

I served this with marinated cucumbers, onions, and tomatoes, and a junkyard salad using cherry pie filling. Enjoy!!!!