This recipe for Chicken rice casserole, by Amy Billedo, is from Our Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
6-8 chicken breasts or fillets 1/4 c. melted butter 1/4 c. milk 1/4 c. french dressing 1 can cream of chicken soup 1 can cream of celery soup 1 can cream of mushroom soup (or can of milk) 1 1/4 c. uncooked rice
Mix liquids into a 9x13 casserole dish. Place chicken into the mixture. Sprinkle with parmesean cheese and top with slivered almonds. Bake at 275 uncovered for 2 1/2 hours.
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