Chicken Mounds

Chicken Mounds
by: Teresa Farr

1 Quart Cooked Rice
1 Cup Diced Celery
2 TBSP Flour
1 Cup Chopped Walnuts
2 TBSP Chopped Green Onions
1 1/2 tsp Salt
1/2 tsp Seasoning Salt
Dash of Pepper
3 Cups Shredded Chicken
2/3 Cup Melted Butter or Margarine
2 Eggs
2 Cups Dry Bread Crumbs

**Sauce:
2 Cans Cream of Chicken Soup
1 1/2 Cups Sour Cream
1 Cup Milk

Directions: Combine rice, celery, flour, nuts, onions, salt, seasonings and meat; add melted butter and eggs to moisten. Chill. Shape into balls and roll in bread crumbs. Place on a cookie sheet and quick freeze for 30 minutes. Remove from cookie sheet and freeze in one or more resealable bags.

When thawed, bake at 425 degrees for 20 minutes or until crisp. Serve with sauce made by combining all sauce ingredients and heating through. Serves: 12

**prepared on serving day!