"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-Rice Casserole, by Marj Wiltse, is from 50TH ANNIVERSARY COOKBOOK,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 1/2 cups long grain rice 1 can cream of celery soup 1 can cream of mushroom soup 1 1/2 soup cans water chicken breasts & thighs to serve 6-8 people 1 packet dry onion soup mix
Mix both cans of soup with water. Stir in rice. Put in 4 qt casserole dish. Place chicken pieces on top of rice. Sprinkle with onion soup mix. Cover and bake at 300º for 2 1/2 hours. Remove cover and bake another 30 minutes. Serves 6-8.
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