"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

CHICKEN AND RICE BAKE Recipe

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This recipe for CHICKEN AND RICE BAKE, by , is from Italian-American Cuisine , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Jane Davis
Added: Sunday, February 11, 2007

Category:
Category:

Ingredients:  
Ingredients:  
(This was my best friend, Mary Jane Davis’s famous recipe!)


1 10 ¾ oz. can cream of mushroom soup (can use lowfat)
3/4 cup rice
½ cup milk
2 Tblspns. minced celery
½ tspn. Salt
1/8 tspn. Pepper
2 ½ to 3 lbs. chicken (cut up)
Paprika

Directions:
Directions:
In a 13 X 9 inch pan, mix first 6 ingredients and pour over chicken. Sprinkle with paprika. Cover pan tightly with foil.

Bake 375 degrees for 45 minutes, then uncovered around 20 minutes. You can also sprinkle with Parmesan cheese.

Serve with whole cranberry sauce and green beans or other vegetables.

(Variation: add mushrooms to mixture.)

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
45 mins. to an hour
Personal Notes:
Personal Notes:
This was a dish that my best friend, Mary Jane Davis, made often for her son, Matt. I really love this dish. It goes well with cranberry sauce. I prepared this once for Fr. Scott Wallace, who is no longer serving as a priest. He was the nicest young man and when I served the dish to him, I was reaching in my cupboard to get a bowl, and a bottle of Holy Water fell off the shelf. I told him it was Holy Water from Our Lady of Knock, Ireland. He started to laugh. It tickled him that an Italian woman would have holy water from Knock, Ireland, in her cupboard! (I think my Irish friend, Mary Jane, brought it to me after her visit to Ireland --but don't tell Scottie!)

 

 

 

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