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Chicken & Rice Casserole with Pimento and Water Chestnuts


A great family meal easy to prepare& will bring them back for more.

Rate this recipe 4/5 (1 Votes)


  • 8 boneless chicken breasts
  • 2 cans cream of chicken soup
  • 1 Tbsp minced onion
  • 1 C uncooked rice NOT instant rice
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tsp celery salt
  • 1/2 C chopped green pepper
  • 1 small jar chopped pimento
  • 1 can sliced water chestnuts drained
  • 2 T soft butter


Servings 8
Level of difficulty Easy
Preparation time 20mins
Cooking time 120mins
Cost Average budget


Step 1

Preheat oven to 350* F. Butter 9x13" pan. In large bowl mix everything except chicken, butter, salt & pepper. Pour into pan. Place chicken on top & dab with butter. Sprinkle with salt & pepper. Cover with foil & bake for 1 hour. Remove foil & bake 45-60 minutes.

Step 2

Remove from oven & serve hot with salad & rolls.

I cut my green peppers into strips.

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VIDEO: Chicken Quesadillas

These quick and easy chicken quesadillas are the perfect, last-minute family dinner!


  • 2 chicken breasts
  • 1/2 cup of tomato sauce
  • 1/2 cup of chives, chopped
  • 1 tsp. of Mexican spice mix
  • 4 Tortillas
  • Cheddar
  • Salt, to taste


  1. Put shredded chicken breast, tomato sauce, chives, and mexican spice mix in a bowl and mix together.
  2. Lay out the tortillas. Place a slice of cheddar in the center, and cover with the chicken mix.
  3. Fold up tortillas, and heat in a frying pan until golden.
  4. Enjoy!

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