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Categories:
chicken celery rice cream of mushroom soup mayonnaise water almonds cayenne pepper pimentos onions paprika salt black pepper Cheddar cheese
Viewed: 49 - Published at: 9 years agoIngredients
- 2 c. boneless chicken breast pieces, cut up, cooked
- 1 c. celery
- 1 c. cooked rice
- 1 (10 3/4 oz.) can cream of mushroom soup
- 3/4 c. mayonnaise
- 1 c. sliced water chestnuts (1 can)
- 1/2 c. sliced almonds, toasted
- 1/4 Tbsp. cayenne pepper
- 1 to 2 oz. diced pimentos 1
- 1 Tbsp. chopped onions
- paprika
- 1/2 Tbsp. salt
- 1/4 tsp. black pepper
- 2/3 c. shredded Cheddar cheese
Method
- Stir-fry chicken in olive oil until done (not pink in center). Mix all ingredients except cheese, paprika and cracker crumbs. Blend well.
- Place in 2-quart casserole dish.
- Bake uncovered at 350° for 45 minutes (longer if frozen).
- During last 10 minutes garnish with buttered cracker crumbs, cheese and paprika.
- Yields 8 servings.
