Chicken Artichoke Bake

By nlhartman

Ingredients

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

Details

Adapted from chefscatalog.com

Preparation

Step 1

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.

2. 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.