Ingredients

• 1 tablespoon margarine or 1 tablespoon butter
• 1/2 cup finely chopped celery
• 10 3/4 ounces condensed cream of mushroom soup (reduced. fat, reduced sodium )
• 1 cup water or 1 cup chicken broth
• 1 tablespoon instant onion soup mix (about 1 envelope)
• 4 cups cooked chicken, cubed
• 3 cups hot cooked rice
• 5 large green sweet peppers, 8 ounces each
• 1 teaspoon lemon-pepper seasoning
• 1 1/4 cups shredded cheddar cheese (5 ounces)

Directions

1. MELT margarine or butter in a large saucepan over medium heat.

2. Add celery and cook about 5 minutes or till tender.

3. STIR in condensed mushroom soup, water or broth, and onion soup mix. Heat till bubbly.

4. Stir in chicken; heat through.

5. Stir in rice; remove from heat.

6. TO ASSEMBLE, halve peppers length-wise; remove stems, seeds, and membranes.

7. Place pepper halves, cut sides up, in a large shallow baking or roasting pan.

8. Divide chicken mixture among the pepper halves.

9. Sprinkle with lemon-pepper seasoning.

10. Cover and refrigerate up to 24 hours.

11. TO SERVE, bake peppers, loosely covered with foil, in a 350º oven about 55 minutes or till heated through.

12. Top with cheese and pimiento.

13. Bake, uncovered, about 5 minutes more or till cheese is just melted.

Email to a friend | Print this recipe | Back