|
What You Need:
(To Serve: 8)
|
|
|
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
|
|
Translate this recipe:
|
|
|
|
|
How To Cook: |
|
|
1. Cook onion, celery and garlic in butter in a saucepan until tender.
|
2. Add soup, cream, chicken, parsley, lemon juice, nutmeg and pepper.
|
3. Spread alternate layers of rice, hard-cooked eggs and chicken mixture in a 10-inch pastry-lined pie plate; top with remaining pastry.
|
4. Seal, trim edges arid cut slits in pastry; brush with beaten egg.
|
5. Bake in preheated 375° oven 1 hour, or until done.
|
|
|
|
|