1/2 c. regular rice
1/2 c. chopped onion
1/2 c. chopped green pepper
1 tbsp. butter
8 oz. pkg. herb-seasoned stuffing mix (Pepperidge Farm)
2 c. chicken broth
3 unbeaten eggs
1 1/2 (10 3/4 oz.) cans condensed cream of celery soup
4 c. chopped, cooked chicken or turkey
2 oz. drained, diced pimento
1 (10 3/4 oz.) can condensed cream of chicken soup
1/4 c. milk
1/2 c. sour cream

Cook rice according to package directions. Meanwhile, cook chopped onion and green pepper in butter until tender, but not brown. In large mixing bowl, combine stuffing mix with broth; stir in eggs and celery soup; add chicken, cooked rice, onion-green pepper mixture, and pimento. Mix well. Bake, uncovered, in a 13 x 9 x 2 inch baking dish at 325 degrees for 30 to 40 minutes.

In saucepan, combine chicken soup and milk; heat through, but do not boil. To serve, cut casserole into squares; spoon sauce over each serving. Makes 12 servings.