Peppers Stuffed With Chicken And Rice

Directions

1. 1. In a large saucepan heat margarine or possibly butter over medium heat. Add in celery and cook about 5 min or possibly until tender.
2. 2. Stir in condensed mushroom soup, water or possibly broth, and dry onion soup mix.
3. Heat until bubbly. Stir in chicken; heat through. Stir in rice; remove from heat.
4. 3. To assemble, halve peppers lengthwise; remove stems, seeds, and membranes. Place pepper halves, cut side up, in a large shallow baking or possibly roasting pan. Divide chicken mix among the pepper halves. Sprinkle with lemon-pepper seasoning.
5. 4. Cover peppers loosely with foil. Bake in a 350-F oven about 25 min or possibly until peppers are crisp-tender. Sprinkle with shredded cheese; top with pimiento. Bake, uncovered, about 5 min more or possibly until cheese is just melted.
6. Makes 10 main-dish servings.
7. Make-ahead directions: Assemble peppers as directed. Cover with foil and chill for up to 24 hrs. To serve, bake peppers, loosely covered with foil, in a 3500 oven about 55 min or possibly until heated through. Top with cheese and pimiento. Bake, uncovered, about 5 min more or possibly until cheese is melted.
8. NOTE:Food which's nourishing and which can hold.Which's the kind of cooking you "ll find in Rosa 's kitchen. Any on-the-go family will welcome this addition to their recipe collection.