"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 Dimiceli Cucina, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Judith Dimiceli
Added: Tuesday, November 25, 2008

Category:
Category:

Ingredients:  
Ingredients:  
8 to 10 pieces chicken
1 can cream of mushroom soup
1 can cream of chicken soup
1 cup sour cream
1/1/4 cups uncooked rice
1 stick butter
1/4 cup slivered almonds
Parmesan cheese

Directions:
Directions:
Preheat oven 350
Melt butter and add to soups and sour cream
Place 1 cup of the soup mixture in the bottom of a greased 13x9 baking dish
Layer the rice and chicken; pour remaining soup over chicken
Sprinkle with Parmesan cheese and slivered almonds
Cover and bake 45 minutes
Remove cover and bake an additional 15 minutes

Personal Notes:
Personal Notes:
For a complete meal, add 10 ounces frozen chopped broccoli (thawed first) to the rice and bake as directed

 

 

 

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