Ingredients
1/4 cup chopped green pepper1/4 cup chopped onion2 tablespoons butter, divided2-1/3 cups water1 package (6 ounces) long grain and wild rice mix4 cups cubed cooked chicken1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted1 can (8 ounces) French-style green beans, drained1 can (8 ounces) sliced water chestnuts, drained1 medium carrot, grated1/4 cup mayonnaise1 cup shredded cheddar cheese, optional
Preparation
In a small skillet, saute green pepper and onion in 1 tablespoon butter until crisp-tender; set aside.
In a large saucepan, bring the water, rice and remaining butter to a boil. Reduce heat; cover and simmer for 25 minutes or until rice is tender. Stir in the chicken, soup, green beans, water chestnuts, carrot, mayonnaise and green pepper mixture.
Transfer to a greased 2-1/2-qt. baking dish. Sprinkle with cheese if desired. Cover and bake at 350° for 35-40 minutes or until heated through.
