Some afternoons when nothing is going on, I’ll make up this casserole and pop it in the freezer. My mother worked for thirty years as a schoolteacher, and she’s quite organized. When I was growing up she always had just the right thing to pull out of the freezer, something she’d planned ahead. So I try to do as she taught me: don’t waste time, think ahead about what you need to do. I’m grateful for such a good example. Now when the inevitable flight delay happens, I smile and think to myself, At least supper is almost ready.
Makes 6 servings
ONE 6-OUNCE BOX UNCLE BEN’S LONG GRAIN AND WILD RICE ORIGINAL RECIPE, PREPARED
2½ CUPS DICED COOKED CHICKEN
ONE 14.5-OUNCE CAN FRENCH-STYLE GREEN BEANS, DRAINED AND RINSED
1 CUP DICED CELERY
1 CARROT, FINELY CHOPPED
ONE 10.75-OUNCE CAN CONDENSED CREAM OF CELERY SOUP
½ CUP MAYONNAISE
ONE 4-OUNCE JAR PIMENTOS, DRAINED AND DICED
ONE 5-OUNCE JAR WATER CHESTNUTS, DRAINED, RINSED, AND ROUGHLY CHOPPED
1 TEASPOON SALT
¼ TEASPOON FRESHLY GROUND BLACK PEPPER
8 TABLESPOONS (1 STICK) BUTTER
1 CUP RITZ CRACKER CRUMBS (FROM 1 SLEEVE, ABOUT 31 CRACKERS)
1. Preheat the oven to 350˚F. Grease a 9 x 13-inch baking dish.
2. In a large bowl, combine the cooked rice, chicken, green beans, celery, carrot, celery soup, mayonnaise, pimentos, water chestnuts, salt, and pepper. Mix well and pour into the prepared baking dish.
3. Bake until golden brown, about 35 minutes.
4. Meanwhile, melt the butter in a medium pan over low heat. Add the crushed crackers, stirring to coat.
5. Remove the baking dish from the oven and spread the topping over the casserole. Bake for another 15 minutes or until golden brown.
SOUTHERN MOTHER: When I want to refrigerate or freeze this casserole, I’ll mix the butter-crumb topping and place it in a snack-size zip-top bag and freeze it along with the casserole, all wrapped up with instructions on how to bake it. Then if my hubby or sitter is manning the kitchen in my absence, they’ll know just what to do.