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Chicken Stuffing Bake




Source of Recipe


by Millie, from BH&G


Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=3421.1

List of Ingredients




½ Cup long grain rice
1 medium onion, chopped (½ Cup)
½ cup chopped green pepper
1 tablespoon margarine or Butter

1 8-ounce package herb-seasoned stuffing mix
2 cups water
4 cups finely chopped cooked chicken or turkey
3 beaten eggs
1 10-3/4-ounce can condensed cream of chicken soup
1 2-ounce jar diced pimiento, drained

½ Cup dairy sour cream
¼ Cup milk

Recipe



Cook rice according to package directions. Meanwhile, in a small skillet cook onion and green pepper in margarine or butter till tender. Remove from heat and set aside.

In a large mixing bowl combine stuffing mix and water. Stir in chicken or turkey, eggs, half of the soup, the pimiento, cooked rice, and onion mixture. Mix well. Spread mixture in a greased 13x9x2-inch baking dish. Bake, uncovered, in a 350-deg oven for 25 to 30 minutes or till heated through. Let stand 5 minutes before serving.

Meanwhile, for sauce, in a small saucepan combine remaining soup, the sour cream, and milk. Cook over low heat till heated through. Cut casserole into squares to serve. Spoon sauce over each serving. Makes 8 servings.