Rice And Hormel Oven Bake

• 1/2 c. Parkay margarine
• 1/2 c. finely chopped onion
• 1/2 c. diced celery
• 1/2 c. chopped bell pepper
• 1 1/2 c. Minute rice (uncooked)
• 4 c. water
• 1 can Campbell's cream of chicken soup
• 1 can Ro-Tel diced tomatoes and green chiles
• 1/2 tsp. salt
• 2 (5 oz.) cans Hormel chunk breast of chicken (Hormel chunk ham or chunk turkey may be substituted)

1. Preheat oven to 350u0b0.
2. In
3. large skillet, melt margarine over low heat.
4. Stir in raw vegetables and cook for 5 minutes over medium heat, stirring often.
5. Stir in Minute rice and continue cooking until rice is golden brown.
6. Stir frequently.
7. Reduce heat and add water.
8. Cook over low heat until most of the water is absorbed.
9. Remove from heat.
10. In a 3 or 4-quart baking dish, stir together cream of chicken soup, diced tomatoes and green chiles, salt and Hormel chunk breast of chicken.
11. Stir in rice/vegetable mixture until well mixed.
12. Cover and bake for 30 minutes.
13. Remove cover and bake 15 minutes more.
14. Makes 12 servings.

parkay margarine, onion, celery, bell pepper, rice, water, campbells cream, rotel, salt, hormel chunk breast of chicken

Taken from www.cookbooks.com/Recipe-Details.aspx?id=499994 (may not work)