|Not pretty but tastes great!|
I believe the original recipe came from Paula Dean, although as I said above, I make variations on the original based on what I have on hand. Feel free to do so adding or subtracting the vegetables as you prefer. If you do add other vegetables and they are fresh, they may need to be cooked first as the finished dish doesn't bake that long in the oven.
1 carrot peeled and sliced
2 tablespoons butter
1 small onion, peeled and diced
1 cup white mushrooms, washed and sliced
1 10 3/4 ounce can condensed cream of celery soup
4 ounce jar pimentos
8 ounce can water chestnuts, drained and chopped
2 14 1/2 ounce cans green beans, drained and rinsed
3 cups diced cooked chicken
1 cup mayonnaise
1 to 1 1/2 cups cooked wild rice
1 cup grated sharp cheddar cheese, plus 1/2 cup for topping
pinch of salt and pepper
Preheat oven to 350F. Microwave the carrots with a little water until tender, about five minutes. Melt butter in a large skillet over medium heat. Add the onion and saute until translucent, about 3 minutes. Add the mushrooms and saute until tender, about five minutes more.
Add the condensed cream of celery soup to a large mixing bowl and stir to loosen. Transfer the ingredients from the skillet to the mixing bowl and stir to combine.
Add all remaining ingredients to bowl except for the 1/2 cup of cheddar cheese and stir together until thoroughly combined.
Grease or spray a 4 quart casserole dish and pour in the mixture. Sprinkle remaining 1/2 cup cheese on top. Bake for 30 minutes or until bubbling and center temperature is approximately 160F. Remove from oven and let stand for 10 minutes before serving.
|Makes 8-10 Adult Servings|