"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Chicken-Rice Supreme Recipe

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This recipe for Chicken-Rice Supreme, by , is from The Elm Valley Community Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Freddie Linn Hoagland
Added: Monday, April 7, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 c. rice, uncooked
1 can cream of chicken, celery or mushroom soup
1 can milk or water
1 pkg. dry Lipton onion soup mix
1 frying chicken, cut up (skinned), or 6 chicken breasts
1/2 c. almonds (optional)
1 (4 oz) can mushrooms
Paprika

Directions:
Directions:
Combine rice, soup, liquid, onions mix and mushrooms. Brown chicken and place on top of above mixture. A large oblong casserole dish is desirable to bake this dish. Cover with foil and bake for 1 1/2 hours at 350. After baking 1 hour, remove from oven. Sprinkle with almonds and paprika and return to oven and cook 1/2 hour without cover.
Cranberry salad and hot rolls go perfectly with this dish

Personal Notes:
Personal Notes:
Freddie Linn was an early member of the church. She worked for Briarstone Manor for years, and was one of the valley's best cooks. We have missed her since she joined her husband in heaven.

 

 

 

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