Chicken Mounds

Chicken Mounds

 

4 cups cooked rice
1 stalk celery, diced
1 Tbsp flour
1/2 cup chopped almonds
3/4 cup chopped green onions
1 Tbsp salt
dash of pepper
5 chicken breasts, cubed
1 1/3 sticks of butter
2 eggs
1/2 pkg. Pepperidge Farm herb-seasoned stuffing
 

Sauce:

2 cans Cream of Chicken soup
1/2 cup sour cream
2 cups milk
 

 

Combine rice, celery, flour, almonds, salt, pepper, and chicken. Add melted butter and eggs to moisten. Chill. Shape into balls and roll into bread crumbs. Combine sauce ingredients and heat through. Bake at 425 degrees for 20 min or unti crisp. If frozen, bake at 300 degrees for about 1 1/2 hours.

Recipe Image: 

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