With colorful green beans and pimientos, this attractive casserole is terrific for the holidays. This is true comfort food at its finest. —Kat Woolbright, Wichita Falls, Texas
Ingredients
- 1/4 cup chopped onion
- 1 tablespoon butter
- 1 package (6 ounces) long grain and wild rice
- 2-1/4 cups chicken broth
- 3 cups cubed cooked chicken
- 2 cups frozen french-style green beans, thawed
- 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
- 3/4 cup sliced almonds, divided
- 1 jar (4 ounces) diced pimientos, drained
- 1 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1 bacon strip, cooked and crumbled
Directions
- In a large saucepan, saute onion in butter until tender. Add rice with contents of seasoning packet and broth. Bring to a boil. Reduce heat; cover and simmer until liquid is absorbed, about 25 minutes. Uncover; set aside to cool.
- In a large bowl, combine chicken, green beans, soup, 1/2 cup almonds, pimientos, pepper and garlic powder. Stir in rice.
- Transfer to a greased 2-1/2-qt. baking dish. Sprinkle with bacon and remaining 1/4 cup almonds. Cover and bake at 350° until heated through, 30-35 minutes.
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