Recipe: Chicken Dish and Pine Nut Lemon Rice Pilaf

Chicken Dish and Pine Nut Lemon Rice Pilaf

"This is always a winner at my dinner parties. I serve it with Pine Nut Lemon Rice Pilaf (recipe follows), usually broccoli, and then dessert. Great company dish." - Debbie, D.W.

1 (10 3/4 oz) can condensed Campbell's cream of chicken soup
1 cup sour cream
1/3 cup mayonnaise
1 chicken, baked and de-boned
1 medium onion, chopped
2 stalks celery, sliced 1/8-inch thick
1 dozen mushrooms, sliced
1 (8 oz) can water chestnuts, drained
1 can Pillsbury refrigerated crescent roll dough
1 cup shredded Monterey jack cheese
3 teaspoons butter, melted
1/2 cup pine nuts (or sliced almonds)

Cream together the undiluted soup, sour cream and mayo. Add the chicken, onion, celery, mushrooms and water chestnuts. Microwave on high for 6 minutes.

Pour the chicken mixture into a 9x13-inch baking dish. Unroll the crescent roll dough and spread over top of the chicken mixture to make a crust. Top with shredded cheese, drizzle butter over top and sprinkle with nuts.

Bake at 350 degrees F for 30-40 minutes until cooked and browned.
Cool for 5 minutes, slice down the middle and then three cuts to make a total of eight pieces.

This is great leftover. Microwave for 1 minute and 30 seconds with piece of plastic over it.

Makes 4 servings, 2 slices each

PINE NUT LEMON RICE PILAF
This came from a restaurant magazine.

1 cup uncooked basmati rice
1 3/4 cups water
1/4 teaspoon salt
1/2 cup butter, melted
1/2 lemon, squeezed
1/2 cup pine nuts, toasted

In a microwavable pan with a lid place the rice, water, and salt. Microwave for 10 minutes. Let sit for 10 minutes.

Melt the butter and add the lemon and pine nuts together. Add to rice and serve while hot. Better the second day.

From: Debbie, D.W.