Creamy Chicken Casserole |
| Name: |
Lisa McIntyre |
| Base: |
McGiuire AFB, New Jersey |
| Recipe: |
2 tablespoons butter or vegetable oil
1 medium onion, peeled and diced
3 cups diced, cooked chicken (sometimes I use leftover chicken)
2 cans green beans, drained (you can substitute other vegetables if you prefer)
1 can water chestnuts, drained and chopped
1 can condensed cream of celery soup
1 cup mayonnaise
6 cups cooked rice
1 cup grated Cheddar
Pinch salt
Preheat oven to 350 degrees F.
Heat butter over medium heat. Add onion and saute until translucent, about 5 minutes. Remove from heat and transfer to a large bowl.
Add all remaining ingredients to bowl and mix together until thoroughly combined.
Pour into a greased 3-quart casserole dish. Bake for 20 to 25 minutes or until bubbly. Let stand for a few minutes before serving. |
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