Today’s recipe comes from one of my favorite regular dishes. It’s hearty, pleasing to the eye, and one of the simplest ones to make from long-term pantry items. This recipe is a very, very simple “Open, dump, and mix” one.
Note that I do store the Uncle Ben’s Wild Rice in its original box in a bucket with an oxygen absorber in order to ensure that it gives me the maximum amount of shelf-life.
4 cups of canned chicken, drained
1 package (6 ounces) of Uncle Ben’s Long Grain and Wild Rice Original Recipe
1 can of cream of celery soup
2/3 cup of Miracle Whip (don’t substitute an different mayonnaise)
1 can (8 oz) of diced water chestnuts, drained (I like to chop mine a bit smaller than they come in the “diced” can)
1 2 oz jar of sliced pimento peppers (diced is fine also)
1 can of French cut green beans, drained
1 ½ cups of chicken broth OR water (I prefer to use the water that the chicken is stored in)
2 Tablespoons of pre-grated Parmesan cheese (yes, the stuff in the green can is just fine)
Combine all of the ingredients in a mixing bowl and mix well with a spoon. Transfer to a Dutch oven or a pre-greased baking dish if you’re cooking in a solar oven. Top the dish with the Parmesan Cheese. If using a solar oven, be sure to cover the dish with foil. If using the Dutch oven, simply put on the lid.
Bake at 400 degrees for 25 to 30 minutes until it’s bubbling and the rice has cooked. Let cool about 5 minutes and then serve.
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