Kentucky Chicken and Wild Rice Casserole

• chicken↗4 cups

  cooked & shredded

• long grain and wild rice blend (Uncle Ben's)↗6 ounces
• cream of celery soup (1 can)14 1⁄2 ounces
• Miracle Whip (no substitutes)↗2⁄3 cup
• water chestnuts, diced8 ounces
• green beans, french cut (drained & thawed if frozen)↗9 ounces
• chicken broth↗14 ounces
• parmesan cheese, grated↗2 tablespoons

Step-by-step instructions

1. 1

   Preheat oven to 400 degrees.

2. 2

   Combine the chicken, rice mix with its seasonings, celery soup, Miracle Whip, water chestnuts, green beans and chicken broth in large bowl.

3. 3

   Transfer mixture to 13x9 glass or ceramic baking dish and top with Parmesan cheese. Cover with aluminum foil.

4. 4

   Bake until bubbling and rice has cooked, about 25 to 30 minutes. Let cool for 5 minutes then serve.

5. 5

   (I omit the pimientos that the recipe originally called for.).