Chicken-Rice Casserole - cooking recipe

Ingredients

1/2 c. diced bell pepper
1/2 c. diced onions
1 c. diced celery
1 (2 oz.) can diced pimientos, drained
2 c. cooked rice
4 hard-boiled eggs (use whites only), diced
2 c. cooked chicken, cut in pieces
2 low sodium bouillon cubes, crushed
1/2 c. mayonnaise (fat free)
salt and pepper
1/2 c. buttered crumbs

Preparation

Combine bell pepper, onions, celery, rice, hard egg white and chicken.
Blend bouillon cubes in mayonnaise.
Add to rice-chicken mixture.
Season to taste and toss slightly.
Spoon into a Pam sprayed 2-quart casserole.
Top with crumbs and bake at 350\u00b0 for 30 minutes.