Chickens Juneaway

Chickens Juneaway Recipe

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Lydia Archer


This recipe was developed by my mother (Ann Dodgen) in order to temp a friend's husband.. who said he didn't like chicken... It worked! But he will only eat it in this dish.

★★★★★ 1 vote
25 Min
1 Hr


3 c
cooked long grain and wild rice (we use uncle ben's)
3 c
cooked cubed chicken (breast and thigh meat)
1 can(s)
cream of celery soup/or mushroom/ or chicken (choose only one kind)
1 can(s)
sliced water chestnuts
1 can(s)
rotel or tomatos with green chilies( or 1 jar pimentos)
1 c
mayo or miracle whip
1 medium
onion diced/ or garlic diced
salt and pepper to taste
1/2 c
nuts optional ( good crunchly nuts)


1Mix all in large bowl, place in a lightly greased 9 x 13 baking dish (at this point you can freeze it, thaw in fridge to cook later),
350* for 30 mins.
2(Other ingredients can be added to your taste i.e.: celery, veggies finely chopped, I do this to hide veggies from the little ones) You can use any kind of rice you prefer. Grated cheese can be added to top during cooking if desired. (Optional)
3This is a great make ahead dish as it can be frozen several days ahead, thawed and cooked when needed with out any fuss. My children love to cook this for themselves using the leftovers in the fridge. I keep one in the freezer at all times, great for suprise guests, or hungry neighhorhood boys.

About Chickens Juneaway

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Southern
Hashtags: #rice, #One, #Dish, #caserole