Paula Deen Chicken And Rice Casserole

This delicious chicken and rice casserole is a perfect weeknight meal—quick, hearty, and easy to make. It features creamy textures, tender chicken, and a touch of melted sharp cheddar. With common pantry staples like green beans and rice, you can customize it with what you have at home for a comforting, adaptable dinner.

Recipe Ingredients:

• 1 (10 3/4 oz) can condensed cream of celery soup
• 1 (4 oz) jar pimentos
• 1 (8 oz) can drained and chopped water chestnuts
• 2 (14 1/2 oz) cans drained and rinsed green beans
• 3 cups diced cooked chicken
• 1 medium peeled and diced onion
• 2 tablespoons or vegetable oil butter
• 1 cup mayonnaise
• 1 (6 oz) box cooked according to package directions long grain wild rice
• 1 cup grated sharp cheddar cheese
• 1 pinch salt

How To Make Chicken And Rice Casserole?

1. Sauté the onion: Heat 30 g / 2 tbsp of butter or oil in a small skillet over medium heat. Add the diced onion and sauté for about 5 minutes until translucent. Transfer to a large mixing bowl.
2. Combine the ingredients: Add the cream of celery soup, pimentos, water chestnuts, green beans, diced chicken, mayonnaise, cooked rice, cheddar cheese, and a pinch of salt to the bowl. Mix thoroughly.
3. Pour into the dish: Transfer the mixture to a greased 3-quart casserole dish and spread evenly.
4. Bake and serve: Bake for 20 to 25 minutes or until the casserole is bubbly. Let stand for a few minutes before serving for best results.

Recipe Tips

• Use freshly cooked chicken: For the best texture and flavor, use freshly cooked and diced chicken rather than pre-cooked or canned.
• Sauté the onions fully: Ensure the onions are translucent before adding them. This step adds more flavor to the casserole.
• Mix ingredients well: Combine all the ingredients thoroughly to distribute the flavors evenly throughout the dish.
• Choose sharp cheddar: Use sharp cheddar for a deeper, richer cheese flavor that balances the creamy base.
• Let it rest: Let the casserole sit for a few minutes after baking to set properly before serving.

How To Store Leftovers

• Refrigerate: First, let the leftover chicken and rice casserole cool to room temperature. Then, transfer it to an airtight container and store it in the refrigerator for up to 3 days.
• Freeze: Let the casserole cool completely before placing it in a freezer-safe container. Freeze for up to 2 months. To thaw, move the casserole to the refrigerator overnight before reheating.
• Reheat: Transfer a portion to a microwave-safe dish. Cover loosely and heat on medium power for 2-3 minutes, stirring halfway, until fully heated.

Nutrition Facts

• Serving Size: 1 serving ( 1/8 of the casserole)
• Calories: 539 kcal
• Total Fat: 45.15 g
• Saturated Fat: 8.5 g
• Cholesterol: 67.23 mg
• Sodium: 794.35 mg
• Potassium: 297.11 mg
• Total Carbohydrate: 17.11 g
• Dietary Fiber: 0.82 g
• Sugars: 1.15 g
• Protein: 18.11 g

Check out More Recipes:

• Paula Deen Baked Beans
• Paula Deen Mashed Potato Bake
• Paula Deen Lasagna Soup
• Paula Deen Lasagna