• 1/2 cup Minute Rice
• 1/2 large onion, chopped
• 1/2 cup green pepper, chopped
• 1 tablespoon butter or margarine
• 8 oz. herb-seasoned stuffing mix
• 2 cups chicken broth
• 3 beaten eggs
• 1/2 can condensed cream of chicken soup
• 1 can condensed cream of celery soup
• 4 cups cooked chicken or turkey, chopped or diced
• 1/2 (2 oz.) jar diced pimento

Cook Minute Rice according to directions.  Saute onion and green pepper in butter until tender.  Mix all ingredients well.  Put in a greased 9″ x 13″ pan.  Bake, uncovered, at 350 degrees for 30 to 40 minutes.  When done, pour sauce over top.

Sauce:

• 1/2 can condensed cream of chicken soup
• 1/8 cup milk
• 1/4 cup sour cream

Combine soup and milk; heat and stir until smooth.  Stir in sour cream.  Heat through, but do not boil.

Makes 12 to 15 servings.

(Jacquie Aupperle)