Baked Chicken & Rice in Cups Recipe
Ingredients
| 2 tablespoons thinly sliced green onion | ||
| Butter/Margarine | 1 Tablespoon | |
| Celery | 1 Cup (16 tbs), chopped | |
| 1 1/4 cups packaged precooked rice | ||
| Cream of chicken soup | 1 Can (10oz), condensed | |
| Milk | 1 1/2 Cup (16 tbs) | |
| Soy sauce | 2 Tablespoon | |
| Cooked chicken | 1 1/2 Cup (16 tbs), diced | |
| Mushrooms | 1 Can (10oz), chopped | |
| Pimientos | 1 Can (10oz), drained | |
| Noodles | 1 Can (10oz) | |
Directions
1. Saute onion in butter or margarine until soft in a large frying pan; stir in celery and rice; cook 1 minute longer.
2. Stir in soup, milk, soy sauce, chicken, mushrooms and pimientos; heat to boiling. Spoon into a 7-cup baking dish; cover.
3. Bake in moderate oven (375°) 20 minutes; uncover. Sprinkle noodles over top. Bake 10 minutes longer, or until noodles are hot.
2. Stir in soup, milk, soy sauce, chicken, mushrooms and pimientos; heat to boiling. Spoon into a 7-cup baking dish; cover.
3. Bake in moderate oven (375°) 20 minutes; uncover. Sprinkle noodles over top. Bake 10 minutes longer, or until noodles are hot.
Chef
