| 4 cups cooked rice | 1 stalk celery, diced |
| 1 Tbsp flour | 1/2 cup chopped almonds |
| 3/4 cup chopped green onions | 1 Tbsp salt |
| dash of pepper | 5 chicken breasts, cooked and cubed |
| 1 1/3 sticks of butter | 2 eggs |
| 1/2 pkg. Pepperidge Farm herb-seasoned stuffing |
Sauce:
| 2 cans Cream of Chicken soup | 1/2 cup sour cream |
| 2 cups milk |
Combine rice, celery, flour, almonds, salt, pepper, and chicken. Add melted butter and eggs to moisten. Chill. Shape into balls and roll into bread crumbs. Bake at 425 degrees for 20 min or unti crisp.Combine sauce ingredients in a saucepan and heat through. Serve sauce over rice balls.
If frozen, bake at 300 degrees for about 1 1/2 hours.
