CRISPY CHICKEN BAKE


3-4 cups	Chicken - cooked, cubed (approx.1 lb. boneless,
	skinless chicken breast) 
1 lb pkg	Frozen peas
1 cup (4 oz)	Cheddar cheese, shredded (preferably reduced-fat)
1/2 cup	Onion, chopped
4 cups	Cooked rice
1/2 cup	Mayonnaise (preferably low-fat or fat-free)
1 tsp.	Dijon mustard
1/8 tsp.	Black pepper
9 1/4² slices	Tomato
30	Ritz type crackers, finely crushed 
1/4 cup	Margarine, melted (preferably reduced-calorie)


COOKING:

Combine peas, chicken, cheese, onion, and rice. Combine 
mayonnaise, mustard, and pepper; add to chicken mixture, stirring 
well.

Spoon into pan. Arrange tomato slices on top. Combine crackers and 
margarine. Sprinkle over casserole. Bake at 350 degrees for 30 
minutes. Cool.

STORING AND DELIVERING:

Cover with aluminum foil. Label with type of casserole and your 
name. Bring the casserole to church and put it in the church 
kitchen refrigerator.

If you must cook it ahead of time and freeze it, thaw it in your 
refrigerator for two days before bringing it to the church.