Chicken Stuffing Bake

  • ½ cup long grain rice
  • onion, chopped
  • ½ cup green pepper
  • 8 oz herb seasoned stuffing mix
  • 2 cups water
  • 4 cups chicken or turkey, cooked, finely chopped
  • 3 eggs, beaten
  • 10 ¾ oz cream of chicken soup
  • ½ cup sour cream
  • ¼ cup milk

Cook rice according to package directions. Cook onion and green pepper in margarine. In large bowl, combine stuffing mix and water. Stir in chicken or turkey, eggs, half of soup, cooked rice and onion mixture. Mix well. Spread in 13″ x 9″ x 2″ pan. Bake uncovered at 350° for 25-30 minutes. Let stand 5 minutes before serving. Mix sour cream, milk and remaining soup. Spoon over casserole.

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