Chicken Artichoke Bake

By Totlxtc

Ingredients

• 2 * 2 cans (10-3/4 ounces each) condensed cream of celery soup, undiluted
• 1 * 1 cup mayonnaise
• 3 * 3 cups cubed cooked chicken
• 1 * 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
• 1 * 1 can (8 ounces) sliced water chestnuts, drained
• 1 * 1 package (6 ounces) long grain and wild rice mix
• 1 * 1 cup sliced fresh mushrooms
• 1 * 1 medium onion, finely chopped
• 1 * 1 jar (2 ounces) diced pimientos, drained
• 1/4 * 1/4 teaspoon pepper
• 1 * 1 cup seasoned stuffing cubes

Details

Servings 6

Preparation

Step 1

* In a large bowl, combine soup and mayonnaise. Stir in the chicken, artichokes, water chestnuts, rice mix with contents of seasoning packet, mushrooms, onion, pimientos and pepper.
* Spoon into a greased 2-1/2-qt. baking dish. Sprinkle with stuffing cubes. Bake, uncovered, at 350° for 55-65 minutes or until edges are bubbly and rice is tender. Yield: 6 servings.


Lighter version: Makeover Chicken Artichoke Bake

Nutrition Facts: 1-1/3 cups equals 659 calories, 39 g fat (7 g saturated fat), 80 mg cholesterol, 1,666 mg sodium, 47 g carbohydrate, 4 g fiber, 29 g protein.