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Agnes' Chicken and Rice Casserole Recipe

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This recipe for Agnes' Chicken and Rice Casserole, by , is from St. Clairsville Red Devil Marching Band Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Deborah Habursky
Added: Wednesday, August 8, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 cups cooked chicken
1/4 cup chopped celery
1 10 oz package broccoli, cooked
2 cups cooked rice
1 10 and 3/4 oz can of cream of chicken soup
1 cup mayonnaise
1/2 cup milk
1 tsp green onion
1 cup bread crumbs
2 tbsp butter, melted

Directions:
Directions:
Saute celery and green onion in butter until soft. Mix mayonnaise, milk and soup until blended. Add
celery, onions, chicken, broccoli, and rice to soup mixture and place in 1 and 1/2 quart casserole. Sprinkle bread crumbs over the top and drizzle with melted butter. Bake uncovered for 40 minutes at 350 degrees.

 

 

 

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