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Chicken & Rice Bake Recipe

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This recipe for Chicken & Rice Bake, by , is from Our Family Cookbook Project 2006, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jay Richard Sherwood- Glendale Hts, IL
Added: Saturday, September 30, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 whole chicken, cut into pieces
1 c. uncooked rice
1 can condensed Cream of Mushroom soup
1 can condensed Cream of Chicken soup
1 can condensed Cream of Celery soup
enough Milk to fill one of the soup cans

Directions:
Directions:
Preheat oven to 350 F. Grease a 13 x 9 baking pan. Mix cans of soup and one can of milk in large bowl; stir in rice to coat. Pour rice mixture in bottom of baking dish; reserving a little to pour over chicken. Arrange chicken pieces over top of rice; season chicken with salt and pepper; and pour remaining soup mixture over chicken.

Bake for approximately 1 hour until chicken is cooked completely. Serve with a side salad, if desired.

Number Of Servings:
Number Of Servings:
5-6
Preparation Time:
Preparation Time:
75 minutes
Personal Notes:
Personal Notes:
This was always a favorite family comfort meal. The rice cooked with the soup, especially when it gets a little crispy on the bottom is delicious!

 

 

 

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