Chicken Artichoke Bake

2 cans (10-3/4 ounces each)condensed cream of celery soup, undiluted
1 cupmayonnaise
3 cupscubed cooked chicken
1 can (14 ounces)water-packed artichoke hearts, rinsed, drained and chopped
1 can (8 ounces)sliced water chestnuts, drained
1 package (6 ounces)long grain and wild rice mix
1 cupsliced fresh mushrooms
1 mediumonion, finely chopped
1 jar (2 ounces)diced pimientos, drained
1/4 teaspoonpepper
1 cupseasoned stuffing cubes


1. In a large bowl, combine soup and mayonnaise. Stir in the chicken, artichokes, water chestnuts, rice mix with contents of seasoning packet, mushrooms, onion, pimientos, and pepper.

2. Spoon into a greased 2-1/2-qt. baking dish. Sprinkle with stuffing cubes. Bake, uncovered, at 350° for 55-65 minutes or until edges are bubbly and rice is tender.

Yield: 6 servings.

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