"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 Mom's Chicken and Rice, by Megan Ford, is from The Baker Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
4 or 5 chicken breasts Sprinkle of Salt 1 can cream of chicken soup 1 can cream of celery soup 1 c. rice 2 cans of water 1 tbsp. chicken bullion crystals
Put chicken breasts in greased pan. Sprinkle with salt. Mix cream of chicken, cream of celery, rice, water, and chicken bullion crystals. Pour over chicken. Cover with tin foil. Bake at 350º for aprox. 2 to 2.5 hours.
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