Kiawah Chicken (Chicken and WIld Rice Casserole)

This one is called Kiawah chicken because my Grandmother used to make it for us at her place on Kiawah Island, SC.  It is basically Chicken and Wild Rice Casserole.  I LOVE it, but the recipe as is...not exactly healthy for you.  I recently made some changes to this recipe based on what I had at home and also did it in the Crockpot.  I think I will continue making this in the oven instead of the slow cooker, but only because I miss the crusty parmesan top.  With the changes to the recipe, the flavor of the original definitely still comes through and it is healthier for you.  Enjoy.  I will show you the original and the updated version.  Feel free to make your own variations.


ORIGINAL
Kiawah Chicken Casserole

2 fryer chickens, cooked and boned

1 6oz box long grain and wild rice

1 can cream of celery soup

1 onion, minced

1 4oz jar pimientos, chopped

2 cups mayonnaise

2 8oz cans water chestnuts, sliced

2 16oz cans French style green beans, drained

Paprika and Parmesan cheese

Preheat oven to 350. Cook rice as directed on box. Add all ingredients

except paprika and cheese. Mix together thoroughly and then pour into a

greased 9 X 13 inch baking dish; sprinkle liberally with paprika and cheese.

Bake at 350 for 30-40 minutes, or until bubbly. This recipe freezes well.

When frozen, casserole needs to be removed from freezer at least 4 hours

before heating to serve.

UPDATED VERSION
Kiawah Chicken and Rice Casserole

1 can of cream of celery
1 can of cream of mushroom
1 cup of light mayo
3 extra lrg boneless skinless chicken breasts
1/2 a lrg sweet onion
3/4 of a 4oz jar of pimentos
approximately 2 cups of fresh chopped green beans
2 small boxes long grain and wild rice with seasoning packets
2 cans water chestnuts drained
6 fresh mushrooms chopped
Paprika to taste (I use about a Tbsp)
Parmesan to taste (I use about 1/4 cup)


Put the first 6 ingredients in the Slow cooker and put the crockpot on low for 4 hrs.
At the 4 hr mark open the slow cooker and add chopped fresh green beans, chopped fresh mushrooms (about 6) and the 2 small boxes of rice with seasoning packets, 2 cans of water chestnuts and filled 3 water chestnuts cans worth of water and add that too.  I also added some paprika and plenty of Parmesan at this point.  I kept the pot on low for another 2 hours then took the chicken out and shredded it then put it back in.  YUMMY.  If you want to do it like the original in the oven then follow the same ingredients as here, but put it in the oven as above.