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Chicken and rice casserole

Prep Time:


Cook Time:


6 Servings


About the Recipe


  • 25g butter or 2 tbsp vegetable oil

  • 1 medium onion, peeled, diced

  • 400g diced, cooked chicken

  • 2 (425g) tins French beans, drained, rinsed

  • 1 (250g) tin water chestnuts, drained, chopped

  • 1 (125g) jar pimentos

  • 1 (300g) tin condensed cream of celery soup

  • 240ml mayonnaise

  • 1 (175g) box long-grain wild rice, cooked according to package directions

  • 1 cup grated sharp Cheddar cheese

  • Pinch salt


Step 1

Preheat the oven to 180°C / gas mark 4.

Step 2

Heat the butter or oil in a small frying-pan over medium heat. Add the onion and saute until translucent, about five minutes. Remove from the heat and transfer to a large bowl.

Step 3

Add all of the remaining ingredients to the bowl and mix together until thoroughly combined.

Step 4

Pour the mixture into a greased 3L casserole dish. Bake for 20-25 minutes or until bubbly.


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