Chicken & Rice Salad - 4, 5, or 6Qt. Roaster
8 oz chicken tenders
2 cups cooked rice
2 large tomatoes, peeled, seeded, cubed
1 small green pepper, seeded, cubed
1 small yellow pepper, seeded, cubed
1 medium cucumber, seeded, coarsely chopped *
1/2 cup baby peas
1/2 cup whole kernel corn
1 cup Italian salad dressing
10¾ oz cream of celery soup *
Preheat Nesco® Roaster Oven to 350º F.
Wipe cookwell with cooking oil. Roast chicken tenders for about 12-15 minutes. Remove from cookwell, let cool and cut into bite-size pieces.
In large bowl, combine chicken with remaining ingredients.
To serve cold: Cover bowl and refrigerate 4 to 6 hours. Serve chilled on a bed of lettuce.
To serve hot: Substitute zucchini or yellow squash for cucumber. Stir in soup. Spoon mixture into preheated cookwell. Cover; bake 30 to 40 minutes or until heated through.