Chicken-and-Rice Casserole

(from Lucianolinda’s recipe box)

Source: Southern Living- Merle L. Porter, Pelham, Georgia

Serves 4 people

Categories: Casseroles- One dish meals- meat pies

Ingredients

  • 2 (1 1/4 lb.) roasted chickens
  • 1 small onion, minced
  • 1/2 cup light mayonnaise
  • 2 (10 3/4 oz.) cans reduced-sodium, reduced-fat cream of chicken soup, undiluted
  • 1 (8oz.) can water chestnuts, drained and chopped
  • 1 (14 1/2 oz.) can low-sodium, fat-free chicken broth
  • 1 (6.2 oz.) pkg. long-grain and wild rice mix, cooked
  • 1/2 small green bell pepper, chopped

Directions

  1. Remove chicken from bones, discarding skin and bones. Chop chicken.
  2. Stir together chicken and remaining ingredients.
  3. Spoon evenly into 2 lightly greased 8-inch square baking dishes. Wrap 1 dish in heavy-duty aluminum foil, and freeze for later.
  4. Bake remaining casserole at 350 degrees for 55 minutes or until thoroughly heated.

  5. Note: Thaw frozen casserole in refrigerator overnight. Bake at 350 degrees for 55 minutes.

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