"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Momís Chicken and Rice Casserole Recipe

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

Contributor:  
Contributor:  
Marla Warden
Added: Thursday, March 20, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 can cream of chicken soup (or mushroom, celery)
1 can water (use the soup can)
Ĺ cup rice
Ĺ onion, finely chopped
2 ribs celery, finely chopped
2 teaspoons soy sauce
1 box banquet fried chicken (or 1 whole chicken cut in pieces, browned)

Directions:
Directions:
Put soup, water and rice in bottom of baking pan. Mix in onion, celery, and soy sauce. Mix right in the pan. Place chicken on top of uncooked rice mixture. Cover and cook for 1 hour, or until rice is done.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
20 mins
Personal Notes:
Personal Notes:
Mom made this dish on Sundayís mostly. We loved the mixture of flavors of the cream of chicken soup and the flavor of the banquet chicken.

 

 

 

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