Creamy Chicken Casserole

• 4 boneless skinless chicken breasts
• 1 (14 ounce) can cream of celery soup
• 1 (10 ounce) envelope chicken rice pilaf mix
• 12 cup sour cream
• 3 tablespoons Montreal chicken seasoning
• 14 cup butter
• 4 ounces cream cheese
• 12 cup chicken or 12 cup turkey gravy
• 14 cup half-and-half
• 1 cup red bell pepper
• 1 (15 1/4 ounce) can corn
• 1 (15 1/4 ounce) can peas
• 2 cups colby-monterey jack cheese
• 1 12 cups French-fried onions

1. Parboil chicken breasts about 15 minutes and then shred.
2. Dice all veggies finely.
3. Mix all about cheese and onions in a casserole dish.
4. Top with cheese and onions and bake on 350 for about 40 minutes or until brown and bubbly.

chicken breasts, cream of celery soup, chicken rice, sour cream, montreal chicken, butter, cream cheese, chicken, red bell pepper, corn, peas, colbymonterey, onions

Taken from www.food.com/recipe/creamy-chicken-casserole-387535 (may not work)