"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous
This recipe for Chicken Rice Casserole, by Norma Taylor, is from Coming Home - Our Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
4 c cooked rice 4 c cooked chcken, boned and cut up into small pieces 2 cans cream of mushroom soup 1 1/2 c shredded cheese 1 c milk 1/8 tsp pepper 1 small package frozen peas and carrots 1 can french fried onion rings
Heat soup and milk. Add cheese, pepper and chicken. Add remaining ingredients. Pour into buttered casserole dish. Heat 15 to 20 minutes at 350 degrees. During the last 5 minutes sprinkle onion rings on top.
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