Serves: 10
Total Calories: 522

4 cups chicken finely chopped cooked
3 cups bread crumbs soft
2 cups white rice cooked long-grain white
3/4 cup onion chopped
3/4 cup celery chopped
1 (4-ounce) jar pimiento drained and chopped
3/4 teaspoon salt
3/4 teaspoon poultry seasoning
1 1/2 cups chicken broth
1 1/2 cups milk
2/3 cup almonds sliced toasted or sliced water chestnuts (optional)
4 eggs slightly beaten
Rich mushroom sauce:
1 (10 1/2-ounce) can cream of mushroom soup
1 cup sour cream
1 (4-ounce) can mushrooms undrained

Combine all ingredients. Spoon into 13 x 9 x 3-inch baking dish. Bake in 350° oven until knife inserted comes out clean, about 50 to 55 minutes. Cut in squares.

For sauce, combine all ingredients in saucepan and heat, stirring until thoroughly blended. For a special occasion, drain juice from mushrooms and substitute 1/4 cup dry sherry for the liquid.

Nutritional Facts:

Serves: 10
Total Calories: 522
Calories from Fat: 128

More Recipes from the Menu Planner Cookbook:
Baked Ham
Beef And Vegetables
Beef Burgundy With Croutons
Beef Stroganoff
Chicken Drumlets
Chicken Enchiladas
Chicken In Zinfandel Wine Sauce
Chicken Livers In Onion-Wine Sauce
Chicken Orientale
Chicken Ronsard
Chicken Vienna
Cornish Hens With Orange-Ginger Sauce
Crab Quiche
Crepes Cannelloni
Deviled Egg Casserole
Filet Of Flounder Au Gratin
Ham And Eggs Au Gratin
Hot Deviled Crab
Lamb In Dill Sauce
Moussaka
Sausage And Bacon Broil
Sausage Strata
Savory Chicken Bake
Scalloped Oysters
Seafood Thermidor
Shrimp And Crab Crepes
Shrimp de Jonghe
Standing Rib Roast
Stuffed Chicken Crepes
Stuffed Leg Of Lamb Belle Helene
Swedish Meatballs
Swedish Pork Roast
Sweet And Sour Meatballs
Sweet-Sour Ham Loaf
Tiajuana Skillet
Tuna-Shrimp Au Gratin
Turkey Breast Madeira
Vegetable Frittata