"Hunger is the best sauce in the world."--Cervantes

South of the Border Chicken and Rice Recipe

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This recipe for South of the Border Chicken and Rice, by , is from The Williams Family Cookbook 2011, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marcia Kruse
Added: Monday, February 7, 2011

Category:
Category:

Ingredients:  
Ingredients:  
1 box (6.9 ox) Rice a Roni chicken and vermicelli mix
1 can cream of chicken soup
1 cup chicken broth
2 cans (4 0z) chopped green chilis
3 cups chicken, cooked and shredded or chopped
1 8 oz carton sour cream
2 cups shredded sharp cheddar cheese
1 can (2.8 oz) french fried onions

Directions:
Directions:
Preheat oven to 350 Cook Rice-a-Roni according to package directions. Then mix together all other ingredients except cheese and onions. Spoon into a greased 9 x 13 casserole dish. Cover with cheese and bake uncovered for 30-40 minutes until hot and bubbly. Remove from oven and sprinkle with the french fried onions. Return to oven for 5 more minutes.

Number Of Servings:
Number Of Servings:
8-12
Preparation Time:
Preparation Time:
45 minutes - 1 hour
Personal Notes:
Personal Notes:
Got this recipe in the mail with our bank statement. We tried it and really like it.

 

 

 

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