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Chicken veggie casserole Recipe

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This recipe for Chicken veggie casserole, by , is from The Robert S. Fouts Family and Friends Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Peggy Traylor
Added: Sunday, March 22, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Four boneless, skinless chicken breasts (cut in half)
One steam bag of brown rice
One bag of frozen veggies, (I use broccoli & cauliflower)
One can of chicken broth
One can of cream of chicken soup (or other ie celery etc)
One two cup package grated sharp cheddar cheese

Directions:
Directions:
Brown the chicken breasts in a skillet. Cook the veggies in one can of chicken broth with a little water added. When veggies are tender, drain off some of the liquid and add the cream soup and steamed rice. Put half of this mixture in a 9 x 13 baking dish, then add the browned chicken breasts, then the remaining mixture. Then add the grated cheese on top. Push some of the cheese into the mixture, but be sure you have enough to cover the top. Cook at 400 degrees for 20 to 30 min.

 

 

 

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