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Crunchy Chicken and Rice Bake Recipe

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This recipe for Crunchy Chicken and Rice Bake, by , is from The Larsen Family Heritage Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Larsen
Added: Friday, December 30, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 can cream mushroom soup
2 c. milk
2 C. cooked cubed chicken
1 C. rice-cooked
1 can cut green beans, drained
1 4oz sliced mushrooms
2 T. pimento
1 C. grated cheddar cheese
1 can French fried onions

Directions:
Directions:
Combine soup and milk in saucepan; heat just to boiling, stirring constantly. Remove from heat and stir in chicken, rice, beans, mushrooms, pimento, 1/2 c. cheese and 1/2 c. onions. Pour into 9 x 12 pan. Bake 350 covered 40 minutes. Top with remaining cheese and onions. Bake 5 minutes or until browned.

Personal Notes:
Personal Notes:
This is my aunt Donna's recipe!

 

 

 

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