Chicken Rice Casserole

2 tbs chopped onions
1/2 cup chopped bell pepper (green)
1/4 lb butter
1/2 lb of sliced mushrooms
1/2 tsp celery salt
1/4 tsp paprika
1/4 tsp pepper
3/4 tsp Worcestershire sauce
1 can mushroom soup
3/4 cup of chicken broth
3 cups of diced cooked chicken
3 cups cooked rice
6 tbs chopped pimiento
1/2 cup toasted slivered almonds

Saute onion and green pepper in butter for 10 minutes. Add mushrooms and saute 3 minutes. Add seasonings and mix well. Mix soup and broth, add with chicken, rice and pimiento to the mushroom mixture. Place in 2-1/2 quart casserole, sprinkle with almonds. Bake uncovered in 375F oven for 30 minutes.

Yield: 12 servings.

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Casseroles - Quiches

Cajun Country -- New Iberia, Louisiana