Ingredients
1 cup sliced celery1 cup chopped green pepper1/2 cup chopped onion1 tablespoon butter3 cups cubed cooked chicken2 cups cooked rice1 cup chicken broth1 package (10 ounces) frozen peas, thawed1 jar (2 ounces) diced pimientos, drained1/2 teaspoon salt1/4 teaspoon pepper2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted3/4 cup mayonnaiseTOPPING:7 ounces sage and onion stuffing2/3 cup sliced almonds3/4 cup butter, melted
Preparation
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.
Combine soup and mayonnaise; spread over chicken mixture. For topping, combine stuffing and almonds; sprinkle over casserole. Drizzle with butter.
Cover and bake at 350° for 30 minutes. Uncover and bake 15 minutes longer or until bubbly.
