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Rice and Chicken Casserole Recipe

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

Contributor:  
Contributor:  
Linda Lievens
Added: Monday, May 2, 2005

Category:
Category:

Ingredients:  
Ingredients:  
4 large chicken breasts, cooked & cubed
1 can Cream of Chicken soup
1 can Cream of Celery soup
8 oz. sour cream
5 green onion, chopped
1 box Uncle Ben's Wild Rice, prepared
1 small can sliced water chestnuts or small pkg. of almonds
1 tube of Ritz crackers, crushed
1/4 c. melted margarine

Directions:
Directions:
Spray casserole dish with Pam, lay prepared rice on bottom. Mix chicken pieces, soups, sour cream, onion and water chestnuts and spread over rice layer. Sprinkle with crushed crackers. Drizzle with melted margarine. Bake at 350 until hot and bubbly, about 30 to 40 minutes. Can be frozen.

Number Of Servings:
Number Of Servings:
6 to 8

 

 

 

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