Chicken Breast With Pimentos

• 8 boneless skinless chicken breast halves
• seasoning salt, to taste
• black pepper, to taste
• 6 tablespoons margarine
• 1 cup chopped celery
• 1 onion, chopped
• 1 small bell pepper, chopped
• 1 (4 ounce) jar chopped pimiento, drained
• 1 cup uncooked rice
• 1 (10 ounce) can cream of chicken soup, undiluted
• 1 (10 ounce) can cream of celery soup, undiluted
• 2 (8 ounce) cans milk
• 1 (8 ounce) can slices water chestnuts, drained
• 1 1/2 cups shredded cheddar cheese

1. Place chicken breasts in large 11x14 , greased baking dish, and sprinkle with seasoned salt, and pepper.
2. Melt margarine in large skillet and saute celery, onion, and bell pepper.
3. Add pimentos, rice, soups, and milk, and water chestnuts, and mix well.
4. Pour mixture over chicken breasts.
5. Cook chicken covered at 325 degrees for 1 hour.
6. Uncover and cook another 10 minutes.
7. Remove from oven and sprinkle cheese over top of casserole, and bake for 5 minutes.

chicken, salt, black pepper, margarine, celery, onion, bell pepper, pimiento, rice, cream of chicken soup, cream of celery soup, milk, water chestnuts, cheddar cheese

Taken from www.food.com/recipe/chicken-breast-with-pimentos-319719 (may not work)