Chicken Breast With Pimentos

a meal within itself.

• Ready In: 1 hr 30 mins
• Serves: 6-8
• Yields: 8 chicken breasts

Ingredients

• 8  boneless skinless chicken breast halves
•  seasoning salt, to taste
•  black pepper, to taste
• 6  tablespoons margarine
• 1  cup  chopped celery
• 1  onion, chopped
• 1  small bell pepper, chopped
• 1 (4 ounce) jar chopped pimiento, drained
• 1  cup  uncooked rice
• 1 (10 ounce) can  cream of chicken soup, undiluted
• 1 (10 ounce) can  cream of celery soup, undiluted
• 2 (8 ounce) cans milk
• 1 (8 ounce) can  slices water chestnuts, drained
• 1 1⁄2 cups  shredded cheddar cheese

Directions

1. Place chicken breasts in large 11x14 , greased baking dish, and sprinkle with seasoned salt, and pepper.
2. Melt margarine in large skillet and saute celery, onion, and bell pepper.
3. Add pimentos, rice, soups, and milk, and water chestnuts, and mix well.
4. Pour mixture over chicken breasts.
5. Cook chicken covered at 325 degrees for 1 hour.
6. Uncover and cook another 10 minutes.
7. Remove from oven and sprinkle cheese over top of casserole, and bake for 5 minutes.