Stuffed Peppers

1 tbsp butter
½ chopped celery
1 can cream of mushroom soup
1 cup chicken broth
1 packet instant onion soup mix
4 cups cooked cubed chicken
3 cup hot cooked rice
5 large green peppers
1 tsp lemon pepper seasoning
1 ¼ c shredded cheddar cheese

1.     Melt butter in large saucepan over medium heat
2.     Add celery and cook 5 minutes
3.     Stir in soup, broth, and soup mix. Heat until bubbly.
4.     Stir in chicken, heat through.
5.     Stir in rice, remove from heat.
6.     Half peppers lengthwise, remove stems and seeds.

  Place in a baking pan, fill with chicken mixture.

Bake for 55 minutes at 350.

Top with cheese, bake five additional minutes.

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