CHICKEN AND WILD RICE CASSEROLE

Chicken and Wild Rice Casserole image

I got this recipe from a work luncheon. I used Kraft mayo because I like the taste of Kraft over Hellman's. Use the one you like because you can taste the mayo a little bit. This makes great leftovers to take for lunch the next day...one of the few leftover dishes my husband will eat! Often I will cook this on a Sunday evening so when I come home from work on Monday dinner is ready.

Provided by love to cook 1147866

Categories Chicken

Time 55m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

1 rotisserie-cooked chicken, deboned
1 (8 ounce) can drained water chestnuts (sliced or chopped)
2 cans of drained French style green beans
1 (10 3/4 ounce) cream of celery soup
1 cup mayonnaise
1 (6 ounce) box uncle ben's long grain and wild rice blend (prepared using package directions)
1 cup grated cheddar cheese (I use medium or mild)

Steps:

Mix all ingredients in a large bowl.
Bake in a 9 X 13 pan uncovered for 40 minutes at 300 degrees.

Nutrition Facts : Calories 557.7, Fat 35.3, SaturatedFat 10.3, Cholesterol 123.3, Sodium 910.1, Carbohydrate 26.2, Fiber 3.5, Sugar 5.9, Protein 34.5

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