Chicken and Wild Rice Casserole Supreme

Ingredients

• 3 cups cooked chicken breasts, cut into 1/2 inch pieces

• 1 (6 ounce) package long grain and wild rice blend (Uncle Ben's Original Recipe)
• 1/2 cup onion, chopped

• 1 (4 ounce) can sliced mushrooms, drained

• 1 (8 ounce) can sliced water chestnuts, drained and chopped fine

• 1 (10 3/4 ounce) can cream of celery soup

• 2 (14 ounce) cans French style green beans, drained

• 1 (2 ounce) jar chopped pimiento, drained
• 1/4 teaspoon black pepper
• 2 tablespoons snipped parsley
• 1-2 tablespoon fresh lemon juice (juice from 1/2 lemon)
• 1/2 cup mayonnaise
• 1/4 cup sliced almonds

Topping

• 1 1/2 cups seasoned stuffing mix
• 1/2 cup butter, melted

Directions

1. 1

   Preheat oven to 350 degrees F.

2. 2

   Cook rice according to package directions, adding the chopped onion in to the pot during the last few minutes of cooking time.

3. 3

   In a buttered 13 x 9 inch baking dish, stir together the rice & onion mixture, the chicken, mushrooms, chestnuts, soup, beans, pimiento, pepper, parsley, lemon juice, mayonnaise, and sliced almonds.

4. 4

   Spoon the topping mixture evenly over the casserole.

5. 5

   Bake uncovered at 350 degrees for 35 to 45 minutes, until hot and bubbly.

6. 6

   Note: Also good using 1 1/2 cups shredded sharp cheddar cheese as a topping (in place of the stuffing mixture), add the cheese during the last 15 minutes of baking.