"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
This recipe for Chicken and Rice, by Doris Sirmon, is from The Sirmon Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 cut-up fryer 1 can cream of celery soup 1 envelope dry onion soup mix 1 c. dry rice 1 can cream of chicken soup 2 cans water
Salt and pepper chicken. Arrange in baking dish. Put dry rice around chicken and sprinkle dry soup mix around and over this. Mix the 2 cans of soup and water together and pour over chicken and rice. Bake, covered, at 350º oven for 1 1/2 to 2 hours.
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