Savory Chicken Bake

Serves: 10
Total Calories: 522


4 cups chicken finely chopped cooked
3 cups bread crumbs soft
2 cups white rice cooked long-grain white
3/4 cup onion chopped
3/4 cup celery chopped
1 (4-ounce) jar pimiento drained and chopped
3/4 teaspoon salt
3/4 teaspoon poultry seasoning
1 1/2 cups chicken broth
1 1/2 cups milk
2/3 cup almonds sliced toasted or sliced water chestnuts (optional)
4 eggs slightly beaten
Rich mushroom sauce:
1 (10 1/2-ounce) can cream of mushroom soup
1 cup sour cream
1 (4-ounce) can mushrooms undrained


Combine all ingredients. Spoon into 13 x 9 x 3-inch baking dish. Bake in 350° oven until knife inserted comes out clean, about 50 to 55 minutes. Cut in squares.

For sauce, combine all ingredients in saucepan and heat, stirring until thoroughly blended. For a special occasion, drain juice from mushrooms and substitute 1/4 cup dry sherry for the liquid.

Nutritional Facts:

Serves: 10
Total Calories: 522
Calories from Fat: 128

This Savory Chicken Bake recipe is from the Menu Planner Cookbook. Download this Cookbook today.

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