Vera Bell, FMS
- 1 (3 to 5 lb) hen, cooked in broth and deboned
- 2 chopped onions
- 1 chopped bell pepper
- 1 cup rice
- 1 cup tomatoes
- 1 small can mushrooms
- 1 (No. 2) can English peas
Place chicken, cooled in broth, and deboned. Cut meat in pieces. To both, add onions, pepper (green), and 1 cup rice, cooked in broth, 1 cup tomatoes, salt and pepper; cook until tender.
Add 1 bottle stuffed olives, sliced, 1 small can mushrooms, 1 (number) 2) can English peas, drained. Add chicken and stir.
Pour into casserole. Cover with grated cheese and put in 350° oven and let glaze.
Makes 10 servings.