Cookin’ with Carolyn Teacher’s Casserole

Teacher’s Casserole
1 6-oz. pkg. long grain and wild rice mix
3 cups bite-size pieces cooked chicken
1 14-1/2 oz. can French-cut green beans, drained
1 10-oz. can condensed cream of celery soup
1 8 -oz. can sliced water chestnuts, drained
1 medium onion, chopped
1/2 cup mayonnaise or salad dressing
3 Tbsp. sliced almonds
1 2-oz. mar sliced pimiento, drained
1 tsp. lemon juice
1 cup shredded cheddar cheese (4 oz.)
Preheat oven to 350 degrees. Prepare rice mix according to package directions. Meanwhile, in a very large bowl, combine the chicken, green beans, celery soup, water chestnuts, onion, mayonnaise, almonds, pimiento, and lemon juice. Stir in cooked rice mixture. Spoon in to an ungreased 3-qt. rectangular baking dish. Bake, covered for 30 min. Uncover. Sprinkle with cheese; bake, uncovered, about 5 min. or until heated through and cheese is melted. Serves 8 to 10.
Note: I like to chop the water chestnuts