Rice With Chicken Casserole

1 cup chopped chicken (1-2 no bone, no skin chicken breasts, cooked)
2 cups cooked rice
1/2 cup green bell peppers, chopped
1/2 cup onion, chopped
1/2 cup celery, chopped
1/2 cup mayonaise
1/2 cup sour cream
salt & pepper to taste
shredded cheese

Preheat oven to 350 degrees.  Mix everything but cheese.  Pour into a casserole dish sprayed with non-stick cooking spray.  Bake 30 minutes or until hot and bubbly.  Top with cheese and bake until cheese melts.

Comments - I used 2 boiled chicken breasts which gave me just over 1 cup.  For the rice I used 1 pkg of boiling bag rice.  And for my cheese I used a thin topping of mozzarella and topped that with cheddar.  I wasn't sure how this dish would come out.  The idea came from a recipe for rice and tuna which had olives, boiled eggs and lemon juice as additional ingredients.  I changed to chicken, left out these 3 ingredients and added the onions. This comes out with a slightly sweet taste from the peppers and oh so good.  I took a dish over to 2 of my food testers and they simply loved it and she doesn't care that much for bell peppers.  This is a real keeper! 

Shrimp & Scallops Over Rice

4 cups cooked rice
1 pkg (8 oz.) cream cheese, softened
1 Tbsp. olive oil
8 oz. shrimp, peeled and deveined
8 oz. bay scallops
1 heaping Tbsp. minced garlic
1/2 cup Mozzarella cheese, shredded

Preheat oven to 400 degrees.  In a large frying pan heat olive oil.  Add shrimp, scallops and garlic.  Cook 4-5 minutes or until shrimp is no longer pink.  With a slotted spoon remove shrimp and scallops.  Whisk cream cheese into the juices from the shrimp and scallops.  Add to cream cheese, shrimp, scallops and rice.  Pour into a baking dish sprayed with non-stick spray.  Sprinkle with cheese.  Bake until cheese melts, about 5 minutes.  Serves 6-8

Comments - For my rice I used instant but you can, of course, use any rice you might like.  The flavor of the finished product is a combination of Shrimp Scampi and Shrimp and Grits.  Changes you might add would be a little nutmeg and maybe a splash of Sherry.  Also, you can serve this over grits.  It's rich, creamy and delicious!