I made an oldie but a goodie last night that I hadn’t made in forever. And I have no idea why! Somehow this recipe fell off my radar, despite being delicious and easy. Back in the day, my friends and I called this “new mom casserole,” because it was the perfect dinner to take to a family with a new baby. I’m talking about Chicken and Rice Casserole with Green Beans and Pimentos.

Chicken and Rice Casserole

Recipe

Ingredients

• 3 to 4 cups diced or shredded cooked chicken
• 1 (6-ounce) box Uncle Ben’s white and wild rice, cooked according to package directions
• 1 (10.75- ounce) can cream of chicken soup
• 1 (4-ounce) jar chopped pimentos, drained
• 1/2 cup finely chopped onion
• 1 cup Duke’s mayo
• 2 (14.5-ounce) cans French-style green beans, drained
• 1 (8-ounce) can sliced water chestnuts, drained
• 1/2 teaspoon black pepper
• salt to taste
• 1 cup shredded cheddar cheese

Instructions 

• Preheat oven to 350 degrees. Lightly grease either a 9×13-inch casserole dish.
• Combine all ingredients in a large bowl. Mix well and add salt to taste.
• Transfer to prepared baking dish. Top with shredded cheddar.
• Bake for 25 to 30 minutes uncovered.

Prepped Casserole

The best cherry on top is I have enough leftovers for dinner again tonight!

Dinner is Served

Enjoy!