Chicken Nellie

Wanda McCreary

• - Dissolve 2 cubes chicken bouillon in 1 cup hot water.
• - Pour in simmering pan
• - Add 4 large skinless/boneless chicken breasts
• - Add just enough water to cover chicken.
• - Cook until tender.  Cool chicken and save the
    broth.
• - Cook 1 box Uncle Ben’s Long Grain Wild rice using
•   packet of seasoning and 1 T butter cooking
•   according to box directions.  Use 1 ¾ cups saved
•   broth from cooking chicken breasts.
• - Chop cooled chicken into bite sized pieces.
• - Combine w/rice mixture.  Cool completely.
• Add the following to the cooled mixture:
• -1 Can cream of celery soup (undiluted)
• -1 Sm jar chopped pimento
• -1 Can French green beans, drained
• -2 Flat cans water chestnuts, chopped
• -1 Medium onion, chopped (about 1 ¼ c)
• -3/4 to 1 Cup mayo
• Mix Well
• -Spray ramekins lightly with Pam, spoon in mixture
• -Top w shredded sharp cheddar cheese
• -Sprinkle with paprika and place on cookie sheet
• Bake approx 20 min or until bubbly.
• Add a sprig of parsley just before serving