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This recipe for CHICKEN, RICE AND ARTICHOKE CASSEROLE, by , is from The Fontenot Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Dee Fontenot
Added: Monday, December 27, 2004


1 1/2 lb cooked chickens, torn into chunks.
3 cups cooked rice.
1 can cream of mushroom soup.
1 14 oz can artichoke hearts quartered.
1/4 cup green pepper, chopped.
1/4 cup pimiento chopped (or red bell pepper).
1/2 cup celery, finely chopped.
1/2 cup onion, finely chopped
1/2 cup margarine
1 cup grated cheddar cheese
12 thin slices of lemon
paprika, as desired

Sauté celery, onion and green pepper in margarine until softened. Add artichokes, pimiento, soup, rice and chicken. Mix lightly and spread in greased 9x13 casserole. Top with grated cheese and lemon slices. Sprinkle lightly with paprika. Bake in 350 oven for 45 minutes.




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