This stick-to-the-ribs chicken & wild rice makes perfect weeknight fare. Serving chicken in chunks rather than whole breasts makes it easy for diners to take just a spoonful. Don’t be surprised, however, if they come back for more.
Cook rice mix according to package directions.
Meanwhile, in an extra-large bowl combine chicken, green beans, cream of celery soup, water chestnuts, mayonnaise, onion, almonds, pimientos, and lemon juice. Add cooked rice mixture to chicken mixture; stir to combine. Spoon into a 3-quart rectangular baking dish. (To serve today, omit Step 3 and continue with Step 4, except bake, covered, for 30 minutes.)
Cover baking dish tightly with plastic wrap, then with foil. Chill for up to 24 hours. (Or freeze for up to 2 months. Thaw in the refrigerator for 24 to 48 hours or until completely thawed before baking.)
Preheat oven to 350°F. If chilled, remove plastic wrap. Cover with foil. Bake chilled casserole for 45 minutes. (Or bake the thawed casserole for 55 minutes.) Sprinkle with cheese. Bake, uncovered, about 5 minutes more or until heated through and cheese melts.
Original recipe from Better Homes & Gardens