"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Chicken and Rice, by Shelly Green, is from Recipes From the ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 can each cream of mushroom, cream of celery, cream of chicken, and French onion soups 2 c. minute rice chicken breasts cut into smaller pieces butter salt and pepper
Mix soups and put 1/2 in bottom of 9x13 pan sprayed with cooking spray. Sprinkle rice on top. Put chicken on top of rice. Put small pieces of butter on top of chicken. Salt and pepper to taste and cover with rest of soup. Cover with foil and bake at 275º for 3 1/2 hours.
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