Chicken Breast With Pimentos

Name: Chicken Breast With Pimentos
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 8 chicken breasts, 6-8 serving(s)
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

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Recipe by weekend cooker

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READY IN: 1hr 30mins

SERVES: 6-8

YIELD: 8 chicken breasts

UNITS: US

INGREDIENTS

Nutrition

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

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

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