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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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My husband and I keep busy on our farm. So I appreciate meals like this that are simple yet satisfying. Ingredients:
1 cup sliced celery |
1 cup chopped green pepper |
1/2 cup chopped onion |
1 tablespoon butter |
3 cups cubed cooked chicken |
2 cups cooked rice |
1 cup chicken broth |
1 package (10 ounces) frozen peas, thawed |
1 jar (2 ounces) diced pimientos, drained |
1/2 teaspoon salt |
1/4 teaspoon pepper |
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted |
3/4 cup mayonnaise |
topping: |
7 ounces sage and onion stuffing |
2/3 cup sliced almonds |
3/4 cup butter, melted |
Directions:
1. In a large skillet, saute celery, green pepper and onion in butter until tender; remove from the heat. Add chicken, rice, broth, peas, pimientos, salt and pepper; mix well. Spoon into a greased 13-in. x 9-in. baking dish.
2. Combine soup and mayonnaise; spread over chicken mixture. For topping, combine stuffing and almonds; sprinkle over casserole. Drizzle with butter.
3. Cover and bake at 350° for 30 minutes. Uncover and bake 15 minutes longer or until bubbly. Yield: 6-8 servings.
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