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Dill Rice Chicken Casserole Recipe

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This recipe for Dill Rice Chicken Casserole, by , is from Edie's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Edie Ward
Added: Saturday, September 22, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1&1/2 cups sour cream
1 can cream of chicken soup
2&1/2 cups cooked chicken, diced
3 cups cooked rice
1&1/4 tsp dill weed
1/4 tsp onion salt
1/4 tsp garlic salt
1 tablespoon chicken bouillion
2 cups shredded cheese, divided
1/2 cup sliced toasted almonds
1&1/2 cups Waverly butter crackers, crushed
1/2 cup butter melted

Directions:
Directions:
Mix together the first ten ingredients. Put in a 9x13 inch baking dish. Mix crackers, butter and almonds together, set aside. Bake at 350 for 30 minutes. Ten minutes before taking the casserole out of the oven, top with the cracker mixture.

 

 

 

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