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CHICKEN AND RICE CASSEROLE Recipe

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This recipe for CHICKEN AND RICE CASSEROLE, by , is from GRAMMY'S FAMILY COOKBOOK : A SELECTION OF OUR FAMILY'S FAVORITE RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
GRAMMY
Added: Monday, January 19, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 cans cream of mushroom soup
1 c water
1 c uncooked white rice
1 can mushrooms, drained
1 pinch garlic powder
ground black pepper to taste
1 package dry onion soup mix
8 skinless, boneless chicken pieces

Directions:
Directions:
Preheat oven to 325 . In a large bowl combine the mushroom soup, water, rice, mushrooms, garlic powder, onion soup mix and black pepper. Mix all together. Pour mixture into a 9x13 inch baking dish and spread on bottom. Lay chicken pieces over soup mixture. Cover tightly with aluminum foil and bake in the preheated oven for 1 to 1 1/2 hours or until chicken is cooked through and no longer pink inside.

Personal Notes:
Personal Notes:
I use skinless, boneless chicken thighs but mixed chicken pieces can be used, too. You can also use the low fat, low sodium canned soups and the taste is still great.

 

 

 

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