Chicken and Rice Casserole

Here's another chicken and rice casserole to try.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 1 (10 ounce) can  cream of chicken soup
• 1⁄2 cup milk
• 1⁄3 cup mayonnaise
• 2  cups cooked white rice
• 2  cups  chopped  cooked chicken
• 1  cup frozen green pea
• 1⁄2 cup  chopped onion
• 1⁄2 cup  chopped green bell peppers or 1⁄2 cup red bell pepper
• 1  cup  shredded cheddar cheese, divided
• 1  sheet frozen puff pastry, thawed
• 1  egg white, lightly beaten

Directions

1. Preheat oven to 350 degrees.
2. Spray a large casserole dish with nonstick cooking spray.
3. In a medium bowl, combine soup, milk and mayonnaise.
4. In another bowl, combine rice, chicken, peas, onion and bell pepper.
5. Stir soup mixture into chicken mixture.
6. Add half the cheddar.
7. Spoon into casserole.
8. Sprinkle with remaining cheddar.
9. Bake until top is golden, about 25 minutes.
10. On a floured surface, roll pastry to 1/8 inch thickness.
11. Using a cookie cutter, mark cutouts in pastry and cut out with knife.
12. Arrange cutouts on an ungreased baking sheet; brush tops with egg white.
13. Place pastry cutouts in oven during last 15 minutes of casserole baking time.
14. Bake cutouts until golden brown.
15. Transfer to wire rack.
16. Remove casserole from oven and arrange baked pastry cutouts in top of casserole.
17. Serve immediately.