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Chicken Rice Casserole Recipe

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This recipe for Chicken Rice Casserole, by , is from Ruth Paull Lamb & Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kathy Krahnke
Added: Sunday, November 18, 2007

Category:
Category:

Ingredients:  
Ingredients:  



































































































1 can cream of chicken soup
1 can cream of celery soup
1 soup can water
1cup uncooked rice
1 raw chicken, cut into serving pieces (I use all thighs, because we lilke dark meat)
Paprika
































































1
















Directions:
Directions:
Combine soups, water and uncooked rice. Pour into greased 9 X 13 inch casserole dish. Cut fat off of chicken and season. Lay raw chicken over rice and sprinkle with paprika. Bake covered for one hour at 350, then uncover and continue baking for another half hour.

Personal Notes:
Personal Notes:
My family never met a celery stalk that they liked, so I always used 2 cans of cream of chicken soup. I found this recipe in the Evening News.

 

 

 

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