"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Chicken Casserole Recipe

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

Contributor:  
Contributor:  
Judy Brauning; rural carrier (now retired)
Added: Sunday, March 16, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3/4 stick butter, melted
1 cup rice, uncooked (not instant)
1 can onion soup
8 boned chicken breast
1 can cram of chicken soup
1 3/4 cans of water

Directions:
Directions:
Melt butter in baking pan, spread rice, uncooked, in pan
Lay chicken on top of rice
Heat together the onion, cream of chicken soup and 1 3/4 cans of water
Pour over chicken and rice
Cover with aluminum foil
Bake at 350 for 1 hour
You can add peas to mixture or slivered almonds on top
Serves 8

 

 

 

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