Baked Chicken & Rice in Cups
|Thinly sliced green onion||2 Tablespoon|
|Chopped celery||1 Cup (16 tbs)|
|Precooked rice||1 1⁄4 Cup (20 tbs) (Packaged)|
|Condensed cream of chicken soup||1 Can (10 oz), condensed|
|Milk||1 1⁄2 Cup (24 tbs)|
|Soy sauce||2 Tablespoon|
|Diced cooked chicken||1 1⁄2 Cup (24 tbs)|
|Canned chopped mushrooms||4 Ounce, drained (1 Can)|
|Canned pimientos||2 Ounce, drained and sliced (1 Can Or Jar)|
|Canned chow mein noodles||3 Ounce (1 Can)|
1. Saute onion in butter or margarine until soft in a large frying pan; stir in celery and rice; cook 1 minute longer.
2. Stir in soup, milk, soy sauce, chicken, mushrooms and pimientos; heat to boiling. Spoon into a 7-cup baking dish; cover.
3. Bake in moderate oven (375°) 20 minutes; uncover. Sprinkle noodles over top. Bake 10 minutes longer, or until noodles are hot.