"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Chicken and Rice Recipe

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This recipe for Chicken and Rice, by , is from The Tuinstra Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Steve Gray - Grandson-in-law of Ray and Reka Medendorp
Added: Monday, June 11, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 whole chicken
1 onion, chopped
5 cloves of garlic, chopped
4 stalks of celery, chopped
Salt and pepper to taste
1 can cream of chicken soup
1 can cream of mushroom soup
4 cups Minute rice

Directions:
Directions:
Place chicken, vegetables, and seasoning in a pan and cover with water. Boil for an hour until chicken falls off of the bone. Debone chicken Measure four cups of chicken stock, add soup and bring to a boil. Add rice and chicken. Remove pan from heat, stir and let stand per instructions on the Minute Rice box.

Personal Notes:
Personal Notes:
You can make a larger recipe by adding more broth and more rice. I also remove the skin and visible fat from the chicken before boiling it to reduce the amount of fat in the recipe.

 

 

 

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