"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

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.

Deborah Habursky
Added: Wednesday, August 8, 2007


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

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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