- Servings: 4-6
Ingredients:
| Rice Pie Shell: | |
| 1½ cups | Cooked Rice |
| 1 | Egg Slightly Beaten |
| ⅓ cup | Shredded Cheddar |
| 1 Tbsp | Parsley Flakes |
| Pie Filling: | |
| 3 | Boneless Chicken Breasts, cooked and diced into ½" cubes |
| ⅔ cup | Shredded Cheese |
| 1× 6 oz can | Cream of Mushroom Soup |
| 1½ cup | Frozen Chopped Broccoli |
| ½ cup | Chopped Celery |
| ½ cup | Chopped Onion |
| 1 | Small Can Mushrooms, drained |
| 1 | Small Can Water Chestnuts, chopped and drained |
| ½ cup | Butter or Margarine |
| ½ cup | Italian Style Bread Crumbs |
| ¼ tsp | Salt |
| ¼ tsp | Pepper |
Directions:
Rice Pie Shell:
Combine cooked rice, egg, 1/3 cup cheese and parsley then mix thoroughly. Press rice mixture into bottom and up sides of a 9 inch buttered glass pie plate. Microwave on high until cheese is melted, 1 1/2-2 minutes, then set aside until filling is ready.
Pie Filling:
In a large bowl, mix cooked chicken, mushroom soup, mushrooms and water chestnuts. In a small saute pan,
place 1/4 cup butter, broccoli, celery, onion, salt and pepper over medium heat and saute until onions are translucent. When onion, broccoli and celery are done, stir into chicken mixture. Pour chicken mixture into rice pie shell. Top pie evenly with bread crumbs. Drizzle with 1/4 cup melted butter and bake 25 minutes in 325 degree oven.
