This is a recipe which we ate at a friends house who served it to us with a salad and homemade cookies. A wonderful light luncheon just perfect for those days when you want to have friends over, but you don’t have alot of time to think about what all you would cook. This is so easy, and all the women wanted the recipe. So thank you Martha for sharing it!
1 whole chicken boiled and deboned saving the broth for the rice
1 pkg. of Uncle Ben’s Wild Rice cooked in chicken broth instead of the water it calls for (follow cooking directions on box)
1 can of crem of chicken or celery soup (I like the celery, it is not so chickeny (is that a word?)
1 cup of mayonnaise
1 cup of grated cheddar cheese
1 can sliced water chestnuts (the size of a tuna can)
1 can chopped canned pimentos with liquid (4 oz)
2 cans french style geen beans, drained
1 can french onions for topping
Combine all ingredients except french onions. Spray your 9×13 pyrex pan with Pam, or two 8×8’s and bake for 45 minutes at 350 degrees. If you make the 8×8’s you will only need to bake for about 30 mins. Add french onions on top and bake for another 5 mins or until crisy light brown……serve hot with a salad.
Chocolate Castles 