Ingredients:
1 cup rice ( uncooked)
1 cup onions, chopped
1 cup green peppers, chopped
2 tablespoons butter
16 ounces herb seasoned stuffing mix
4 cups chicken broth
6 eggs, beaten
3 (10 3/4 ounce) cans cream of celery soup
2 cups cooked chicken, chopped
2 (10 3/4 ounce) cans cream of chicken soup
1/2 cup milk
1 cup sour cream
Directions:
Cook rice according to package.
Cook chopped onions and green peppers, in butter until tender.
In large bowl, combine stuffing mix with broth, stir in eggs and celery soup.
Add Chicken, cooked rice and onion and green pepper mixture. Mix well.
Divide into 2 greased 9×13 pans.
Bake @ 325 for 30-40 minutes.
While baking prepare sauce.
In sauce pan combine chicken soup, sour cream and milk.
Heat and stir until smooth, but DO NOT BOIL.
Spoon sauce of cut squares.
Servings: 24
Time preparation: 30 min.
Time total: 70 min.