Barbara Padgett'S Chicken Casserole

• 1/2 c. rice, cooked
• 1/4 c. milk
• 1 large onion, chopped
• 1 c. bell pepper, chopped
• 2 Tbsp. oleo
• 1/2 c. sour cream
• 2 c. chicken broth
• 3 eggs
• 1 whole chicked, boiled
• 1 can cream of celery soup
• 2 oz. jar diced pimiento, drained
• 8 oz. Pepperidge Farm herb stuffing mix
• 1 can cream of chicken soup

1. Boil a whole chicken and remove bones (should be about 4 cups chicken).
2. Cook pepper and onion until tender but not brown in oleo.
3. In large mixing bowl, mix stuffing with broth.
4. Stir in eggs, celery soup, chicken, rice, onions, pepper and pimiento. Mix well.
5. Put into 13 x 9-inch baking pan and bake uncovered for 30 to 40 minutes at 325u0b0.

rice, milk, onion, bell pepper, oleo, sour cream, chicken broth, eggs, cream of celery soup, pimiento, herb stuffing mix, cream of chicken soup

Taken from www.cookbooks.com/Recipe-Details.aspx?id=521408 (may not work)