Red Hat Favorites
from the Purple Pansies
6 oz. long grain and wild rice mix
3 cups cooked chicken, chopped
2 cans cream of chicken soup
¾ cup mayonnaise
1 cup chopped celery
½ cup chopped onion
¾ cup chopped green or red peppers
8 oz. sliced water chestnuts, drained
1 ½ cup bread crumbs
2 Tbsp. melted butter
Cook rice according to package directions, using the enclosed seasoning packet.
Mix cooked rice, chicken, soup, mayonnaise, celery, onions, peppers and water chestnuts in a large bowl. Spoon into an ungreased 13 x 9 inch baking dish.
Toss bread crumbs in melted butter and sprinkle over the chicken.
Bake at 325º for one hour.
1 can Pillsbury pizza crust
1 lb. hot sausage
1 ½ cups shredded Parmesan (not grated)
¼ cup parsley
1 Tbsp. garlic powder
Salt and pepper to taste
Preheat oven to 350º.
Brown sausage and drain.
Set aside to cool slightly.
Cover cookie sheet with foil and spray foil with cooking spray.
Spread pizza crust out on cookie sheet, spreading completely to edges.
Mix sausage, egg, Parmesan and parsley in bowl, stirring well.
Spread onto pizza dough.
Sprinkle with garlic powder, salt and pepper.
Roll the dough longways to form a long loaf.
Pinch ends to close and place seam side down.
Bake for 45 minutes or until golden brown.