This is a recipe I posted back in 2009 when I first created chocolate castles. As I was looking through some of my old recipes which were in a file last night, I came across this one. It was such a great casserole that is so easy to prepare and had such a great flavor. The ladies at the luncheon raved about it and so I thought I would repost it. Thanks Martha Samuelson for sharing the recipe. Can’t wait to make if for a luncheon in December. Goes great with a spinach salad and a little cute side of a marinated mozzarella ball, cherry tomato and a little piece of fresh basil, sprinkled lightly with EVVO, all put on a toothpick. Makes a pretty plate for the holidays.
1 whole chicken boiled and deboned (save some broth for cooking the rice)
1 pkg of Uncle Ben’s Wild Rice, made according to directions on box but cooked in the chicken broth instead of the water the box calls for
1 can cream of chicken or cream of celery soup (I like to use the celery)
1 cup of mayonnaise
1 cup of grated cheddar cheese
1 can chopped canned pimentos with liquid
2 cans French style green beans, drained
1 can French onions for topping
Combine all ingredients except onions. Bake for 45 min at 350…remove from oven and top with the french onions and bake for another 5 min or until onions are lightly browned.