GF DF Chicken and Rice One Dish Casserole

A great way to use up left over chicken and rice.

Ingredients:
2 cups cubed or whole, cooked chicken (I like thighs)
2 cups cooked long grain rice
1 1/2 cups cream of mushroom soup
1 (4.5 ounce) jar sliced mushrooms, drained or about 2 cups fresh sliced mushrooms
2 celery ribs, thinly sliced
1 (4-ounce) can pimentos, drained
3/4 cup mayonnaise
1 tablespoon chopped onion
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 sliced almonds (optional)

Directions:
In a bowl, combine the first 11 ingredients (if keeping the chicken pieces whole, keep them separate and place them on top of everything else in the baking dish). Transfer to a greased 2-1/2-qt. baking dish. Bake, uncovered, at 350 degrees F for 30-35 minutes or until bubbly. Sprinkling sliced almonds over the casserole 10 minutes before it is finished baking adds a crunchy tasty topping.

Variations:
The original recipe asked for water-chestnuts, which I can’t stand, but feel free to add. Other vegetables can also be easily added such as green beans, broccoli and carrots.

For a dish and a pan recipe that is similar to this one go here.