"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Baked Chicken and Rice Recipe

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This recipe for Baked Chicken and Rice, 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:  
Brook Beckett
Added: Monday, April 7, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 chicken cut into pieces, or 2 lbs chicken breast
1 can cream of mushroom soup
1 can cream of celery soup
1 can cream of chicken soup
1 can rice
2 can water
butter to taste
salt & pepper to taste

Directions:
Directions:
Prehead oven to 400. Lay the chicken into 9x13 baking dish. In a seperate bowl, mix the soups, rice and water. Pour the mix over the chicken. Put dabs of butter evenly onto the top of the mixture. Add salt and pepper, Bake at 400 for an hour and 15 minutes. Check the thicker pieces and make sure they are done before turning the oven off.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
20 minutes prep, 1 1/2 total
Personal Notes:
Personal Notes:
I got this recipe from my grandmother, and it has never failed to please a mixed group!

 

 

 

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