Chicken Artichoke Bake
|2 cans (10-3/4 ounces each)||condensed cream of celery soup, undiluted|
|3 cups||cubed 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 cup||sliced fresh mushrooms|
|1 medium||onion, finely chopped|
|1 jar (2 ounces)||diced pimientos, drained|
|1 cup||seasoned 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.