feeds a crowd quick

chicken, wild rice, and vegetable casserole

►►►make ahead up to 2 months

Prep: 25 minutes Freeze: up to 2 months Thaw: 1 to 2 days Bake: 1 hour at 350°F Makes: 8 servings

• 1 6-ounce package long grain and wild rice mix
• 3 cups chopped cooked chicken
• 2 cups frozen French-cut green beans, thawed
• 1 10.75-ounce can condensed cream of celery soup
• 1 8-ounce can sliced water chestnuts, drained
• ½ cup mayonnaise or salad dressing
• ½ cup chopped onion (1 medium)
• 3 tablespoons sliced almonds
• 1 2-ounce jar sliced pimientos, drained
• 1 tablespoon lemon juice
• 1 cup shredded cheddar cheese (4 ounces)

1. Cook rice mix according to package directions.

2. 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 mix to chicken mixture; stir to combine. Spoon into a 3-quart rectangular baking dish. (To serve today, proceed with Step 4, beginning with preheating the oven. Bake, covered, for 30 minutes.)

3. To freeze the casserole, cover baking dish with plastic wrap, then foil. Freeze up to 2 months.

4. To serve, thaw frozen casserole in the refrigerator for 1 to 2 days or until completely thawed before baking. Preheat oven to 350°F. Remove plastic wrap. Cover with foil. Bake thawed casserole for 55 minutes. Sprinkle with cheese. Bake, uncovered, about 5 minutes more or until heated through and cheese is melted.

Per serving: 422 cal., 24 g fat (7 g sat. fat), 68 mg chol., 773 mg sodium, 30 g carb., 3 g fiber, 23 g pro.

To refrigerate rather than freeze the casserole, follow directions through Step 2. Cover baking dish with plastic wrap, then with foil. Refrigerate up to 24 hours. To serve, continue as directed in Step 4, except bake, covered, for 45 minutes.