"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Chicken and Rice Casserole Recipe

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This recipe for Chicken and Rice Casserole, by , is from RQ&N Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jean Peterson
Added: Monday, October 9, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 can cream of chicken soup
1 can cream of celery soup
1 can cream of mushroom soup
1 can french onion soup
1/2 cup butter, melted
1 1/2 cups rice
boned chicken

Directions:
Directions:
Line a 9 x 13 pan with foil; mix the four cans of soup together - put half of mixture in the bottom of pan. Pour rice on top and cover with melted butter. Arrange the cut up chicken pieces on top of rice and cover with remaining soup mixture. Cover with foil. Cook at 275 for 3 - 4 hours.

 

 

 

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