Chicken Casserole

• 4 chicken breasts
• 3/4 c. chopped celery leaves
• 1 medium onion, chopped
• 1 tsp. seasoned salt
• 1/2 tsp. herb seasoning
• 1 (10 oz.) can cream of chicken soup
• 8 oz. sour cream
• 1/2 c. chopped parsley
• 1 bay leaf
• 1 envelope onion soup mix
• 1 (7 oz.) pkg. Minute rice
• 1 (4 oz.) jar chopped pimentos, drained
• 1/2 c. drained, sliced black olives
• 1 (2 oz.) jar sliced mushrooms

1. Rinse chicken.
2. Combine chicken, parsley, bay leaf, celery leaves, onion, seasoned salt, herb seasoning and water to cover in saucepan.
3. Simmer for 30 minutes or until chicken is tender; drain, reserving chicken stock.
4. Cool chicken.
5. Cut into bite-sized pieces.
6. Combine chicken, soup, sour cream, soup mix, Minute rice, pimentos, olives, mushrooms and reserved chicken stock in bowl; mix well.
7. Pour into an 8 x 13-inch casserole. Bake at 350u0b0 for 45 to 60 minutes.
8. Do not cook until dry. Garnish with parsley.
9. Yield: 8 servings.

chicken breasts, celery, onion, salt, herb seasoning, cream of chicken soup, sour cream, parsley, bay leaf, onion soup, rice, pimentos, black olives, mushrooms

Taken from www.cookbooks.com/Recipe-Details.aspx?id=736165 (may not work)