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| What You Need: |
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½ cup sliced onion
½ cup sliced celery
1 medium clove garlic, minced
2 tablespoons butter or margarine
1 can (10¾ ounces) condensed cream of mushroom soup
1/3 cup heavy cream
1½ cups diced cooked chicken
¼ cup chopped parsley
1 tablespoon lemon juice
1/8 teaspoon ground nutmeg
1/8 teaspoon pepper
1½ cups cooked rice
4 hard-cooked eggs, sliced
Pastry for 2-crust pie
1 egg, lightly beaten
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| How To Cook: |
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1. Cook onion, celery and garlic in butter in a saucepan until tender.
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2. Add soup, cream, chicken, parsley, lemon juice, nutmeg and pepper.
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3. Spread alternate layers of rice, hard-cooked eggs and chicken mixture in a 10-inch pastry-lined pie plate; top with remaining pastry.
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4. Seal, trim edges arid cut slits in pastry; brush with beaten egg.
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5. Bake in preheated 375°F oven 1 hour, or until done.
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