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chicken breasts rice pork sausage bell pepper onion stalks celery salt curry powder pimento cream of mushroom soup almonds
Viewed: 33 - Published at: 3 years agoIngredients
- 6 chicken breasts
- 2/3 c. rice
- 1/2 lb. pork sausage
- 1 pkg. Lipton chicken noodle soup mix
- 1/2 bell pepper
- 1/2 onion
- 3 stalks celery
- 1 tsp. salt
- 1 tsp. curry powder
- 1 small jar pimento
- 1 can cream of mushroom soup
- 1 pkg. slivered almonds
Method
- Let chicken cook in boiling water for only 2 to 3 minutes to aid in boning, then remove.
- To 3 cups chicken stock, add soup mix and rice.
- Boil 9 minutes.
- Watch this mixture to see that it does not stick or dry out!
- Crumble and fry sausage and add to soup-rice mixture.
- Chop vegetables and brown in sausage drippings.
- Add to mixture with remaining ingredients including boned and chunked chicken.
- Mix well and put in casserole lightly treated with nonstick cooking spray.
- Serves 6 but great for doubling and for freezing.
- Thaw if necessary, then bake uncovered at 350° for 1 hour.
