CHICKEN AND RICE CASSEROLE
1 can cream of chicken soup
¼ cup mayonnaise
2 cups chopped cooked chicken
½ cup green and/or red pepper
1 cup shredded cheddar cheese, divided
½ cup milk
1 cups cooked rice
1 cup English peas
½ cup chopped onion
Pastry for topping
Preheat oven to 350 degrees. Spray large casserole dish with nonstick cooking spray.
In large bowl, combine soup, milk and mayonnaise.
Add rest of ingredients, but only use half of the cheese in the mixture.
Spoon mixture into casserole dish. Sprinkle with remaining cheese. Bake about 25-30 minutes until brown.
Place pastry on top of casserole during the last 15 minutes of baking time. Crescent dinner rolls (8ct) makes a good topping (pastry).