Chicken and Rice Casserole

• 1 (10 ounce) can cream of chicken soup
• 12 cup milk
• 13 cup mayonnaise
• 2 cups cooked white rice
• 2 cups chopped cooked chicken
• 1 cup frozen green pea
• 12 cup chopped onion
• 12 cup chopped green bell peppers or 12 cup red bell pepper
• 1 cup shredded cheddar cheese, divided
• 1 sheet frozen puff pastry, thawed
• 1 egg white, lightly beaten

1. Preheat oven to 350 degrees.
2. Spray a large casserole dish with nonstick cooking spray.
3. In a medium bowl, combine soup, milk and mayonnaise.
4. In another bowl, combine rice, chicken, peas, onion and bell pepper.
5. Stir soup mixture into chicken mixture.
6. Add half the cheddar.
7. Spoon into casserole.
8. Sprinkle with remaining cheddar.
9. Bake until top is golden, about 25 minutes.
10. On a floured surface, roll pastry to 1/8 inch thickness.
11. Using a cookie cutter, mark cutouts in pastry and cut out with knife.
12. Arrange cutouts on an ungreased baking sheet; brush tops with egg white.
13. Place pastry cutouts in oven during last 15 minutes of casserole baking time.
14. Bake cutouts until golden brown.
15. Transfer to wire rack.
16. Remove casserole from oven and arrange baked pastry cutouts in top of casserole.
17. Serve immediately.

cream of chicken soup, milk, mayonnaise, white rice, chicken, frozen green pea, onion, green bell peppers, cheddar cheese, pastry, egg

Taken from www.food.com/recipe/chicken-and-rice-casserole-100345 (may not work)