Monterey Chicken Bake

Servings: 6-8

INGREDIENTS:

• 1/2 onion, diced
  
• 2 stalks celery, cut in half lengthwise and then diced
  
• 2 cloves garlic, minced
  
• 1 tablespoon olive oil
  
• 2 cups shredded rotisserie chicken
  
• 2 cups cooked basmati rice
  
• 1 can Campbell’s Cream of Celery Soup
  
• 2 teaspoons dijon mustard
  
• 1/4 cup heavy cream
  
• 1/2 teaspoon black pepper
  
• 1/4 teaspoon paprika
  
• 1 teaspoon garlic powder
  
• pinch cayenne
  
• juice of 1 lemon
  
• 1 cup cherry tomatoes, cut in half, divided
  
• 1 cup shredded Monterey Jack, divided
  
• 2 scallions, sliced for garnish
  

PREPARATION:

1. Preheat the oven to 350 degrees F.

2. In a medium pan over medium heat, add the olive oil and saute the onions, celery, and garlic until translucent, about 5 minutes.

3. Add the can of soup, dijon mustard, and heavy cream until heated through.

4. In a large bowl, combine the chicken, soup mixture, rice, lemon juice, 1/2 cup Monterey Jack, 3/4 cup tomatoes, and all the spices.

5. Spray a 2½-quart casserole dish with nonstick spray and place the chicken mixture into the casserole dish. Bake for 20 minutes.

6. Remove from the oven, top with remaining ¼ cup tomatoes, ½ cup cheese and scallions. Place back into the oven on the top rack to melt the cheese, about 5 minutes.