Ingredients:
- 2 cups cooked rice
- 2 cups cooked diced chicken
- 1 tablespoon butter
- 1 medium onion, chopped
- 1 green pepper
- 1/2 cup chopped celery
- 1 can (14.5 ounces) tomatoes
- salt and pepper to taste
Preparation:
Put cooked rice in a buttered 2 1/2-quart casserole. Place chicken over the rice. Heat butter in a skillet; sauté onion, green pepper, and celery until tender. Add tomatoes, salt and pepper; simmer for 10 minutes. Pour sauce over chicken and rice. Cover and bake at 350° for 20 to 25 minutes.Serves 4 to 6.
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