Chicken Almondine

Name: Chicken Almondine
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6-8 servings.
Ingredients: 1 cup sliced celery; 1 cup chopped green pepper; 1/2 cup chopped onion; 1 tablespoon butter; 3 cups cubed cooked chicken; 2 cups cooked rice; 1 cup chicken broth; 1 package (10 ounces) frozen peas, thawed; 1 jar (2 ounces) diced pimientos, drained; 1/2 teaspoon salt; 1/4 teaspoon pepper; 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted; 3/4 cup mayonnaise; TOPPING:; 7 ounces sage and onion stuffing; 2/3 cup sliced almonds; 3/4 cup butter, melted

My husband and I keep busy on our farm. So I appreciate meals like this that are simple yet satisfying.

Ingredients

1 cup sliced celery
1 cup chopped green pepper
1/2 cup chopped onion
1 tablespoon butter
3 cups cubed cooked chicken
2 cups cooked rice
1 cup chicken broth
1 package (10 ounces) frozen peas, thawed
1 jar (2 ounces) diced pimientos, drained
1/2 teaspoon salt
1/4 teaspoon pepper
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
3/4 cup mayonnaise
TOPPING:
7 ounces sage and onion stuffing
2/3 cup sliced almonds
3/4 cup butter, melted

Directions

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.