Chicken and Rice Casserole

"She Said"...

Over a year or so ago J went to Cracker Barrel with his mom and grandparents and had a Chicken and Rice Casserole. They all raved about how good it was. It was our turn to host one of the many birthday parties we have and J wanted to make something similar to the Cracker Barrel version and this is what we found. We have made this recipe a thousand times now and it has always been a hit and makes great leftovers.

INGREDIENTS:

2 Tablespoons butter or vegetable oil
1 medium onion, peeled and diced
3 cups diced, cooked chicken (I use a pressure cooker to cook my chicken)
2 (14 1/2 ounce) cans of green beans, drained and rinsed
1 (10 3/4 ounce) can condensed cream of celery soup
3/4 cup Mayo
1/4 cup sour cream
1 (6 ounce)box long-grain wild rice, cooked according to package directions (I use
Uncle Ben's Original long grain wild rice)
1 cup grated sharp cheddar
Pinch salt

Preheat oven to 350 degrees F.

Heat butter or oil in a small skillet 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.


This is a great casserole to take to a pot luck or any other time you need to take food. If you are in my mom's group and pregnant this is one of two meals that I may be bringing you!