Ingredients:
- 3 C cooked chicken (2 whole breasts)
- 2 C French-style beans uncooked
- 1 pkg. Uncle Ben’s Long Grain and Wild Rice
- 1 C mayo
- 1 can cream of celery soup
- 1 8oz. can chestnuts, sliced
- 1 medium jar sliced pimento
- 1/4 C cooking sherry
- 1 medium onion, chopped
- Flavored salt and pepper to taste
Directions:
Mix all the ingredients. Pour into 9 x 13 dish. Bake at 350 uncovered for 30 mins. Variations – replace beans with broccoli – fresh or frozen – put that on the bottom of the pan and cover with remaining ingredients.
Comments:
From Sara Sellig who calls for Ms. Dash in some of her recipes. I’ve changed that to flavored salt. I like the pink Himalayan salt these days and I have something called Old Bay I use sometimes. It came from an exchange student who played the French horn and stayed with us during Ari’s cello playing days.