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This one comes straight from a Southern cookbook—and I’ll be honest, it’s not a combination I would’ve thought to put together on my own. But that’s the beauty of these classic recipes. Simple ingredients, a little bit of curiosity, and somehow it all works. I made a couple small swaps based on what I had, and the result? Creamy, comforting, and the Cowboy and I definitely decided worth making again.

https://video.wixstatic.com/video/a44a5b_6221471753b14ff1b40dcc72c8ce72d2/1080p/mp4/file.mp4

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Ingredients:

• 3 cups cooked chicken, diced

• 1 medium onion, diced

• 2 cans French green beans, drained

• 1 (4 oz) can pimentos, drained

• 1 can cream of celery soup

• 1 cup mayonnaise

• 1 box long grain & wild rice, cooked

• 1 cup shredded mozzarella

• Salt, pepper, garlic powder (for seasoning chicken)

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Tools from the Kitchen:

• Baking dish (3-quart casserole)

• Sheet pan & rack

• Knife & cutting board

• Cast Iron Skillet

• Pot (for rice)

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Prepare

1. Preheat oven to 300°F.

2. Season chicken with salt, pepper, and garlic powder. Bake until fully cooked.

3. Cook rice according to package directions.

4. Sauté diced onion until soft.

5. Chop cooked chicken into bite-sized pieces.

6. In a large bowl, combine chicken, rice, onions, green beans, pimentos, soup, mayonnaise, and cheese.

7. Mix everything until well combined.

8. Transfer to a casserole dish.

9. Bake for 25 minutes, until hot and creamy.

10. Serve warm (perfect with greens on the side).

Recipe Note: Inspired by a classic comfort-food recipe from a Paula Deen cookbook.

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Notes from the Kitchen:

• Not a combo I would’ve expected—but it works.

• The original recipe calls for cheddar, I only had mozzarella.

• Water chestnuts were also on the list, but due to allergies, I safely left them out.

• To save cleaning time, I was able to mix all the ingredients in the large casserole dish I was baking in.

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