Chicken-and-rice casseroles (including Aunt Julia’s)

In 3-Julia Crider Garris 1909-2012, FAMILY: BROTHER & SISTERS (BEE) on July 18, 2009 at 7:19 am

Chicken Casserole Julia Garris

1 large chicken boiled tender & cut up
1 cup Rice boiled with liquid from chicken
1 can cream of celery soup
1/2 Cup mayonnaise
1 can french style string beans
1 small jar pimento – chopped
1 can water chestnuts (chopped in 1/4s

Bake at 325 Covered 30 or 45 minutes – uncover & let dry out.

Chicken Casserole

5 large chicken breasts boild until tender.
1 small package Uncle Ben’s wild rice cooked according to directions but use chicken broth from the breast as fast of water
1 can cream of celery soup – mixed with 1/2 cup of Hellman’s Mayonaise
1 can french style green beans drained and boiled until tender. (drained).
1 small jar chopped pimientos
1 can water chestnuts (chopped in fourths)
boiled in water 5 & 10 minutes

Cut chicken in bite size pieces, Mix lightly.
Bake at 325 covered 30 or 45 Minutes
Uncover before & let dry out

Chicken Casserole

5 large chicken breast, cooked & deboned
Broth saved to use
1 can french side string beans (drained cooked)
1 can chestnut, cooked 10 mi
1 small jar pimintos
1 can cream celery soup
1/4 Cup Heilman’s mayonaise
1 Box Uncle Ben’s wild rice (small)
Cooked as directions. (Use broth as water).

Use large corning ware. Bake 45 minutes & cover off last 15 mi.

Chicken Spectacula

3 cups cooked chicken
1 pkg. Uncle Ben’s combination wild and white rice, cooked
1 can cream of celery soup
1 medium jar pimentos
1 medium chopped onion
2 cups french style green beans, drained
1 cup mayonnaise
1 can water chestnuts, sliced and drained

Mix all ingredients. Salt and pepper to taste. Pour into 3-quart casserole. Bake 25 to 30 minutes at 350 degrees. May be frozen before baking.

(Editor’s note: Which of all these do you remember Grandma/Momma/Bee making?)

recipe chicken spectacula


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