"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
This recipe for Chicken and Rice Casserole, by Lora Merkling, is from Falcon Park Ward Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
8 pieces chicken 1 c. rice (long grain is best) 1 can cream of mushroom soup 1 can chicken gumbo soup 1 soup can water 1 pkg. dried onion soup mix
Place heaps of rice in a 9 x 13 baking dish. Place chicken on top. Sprinkle onion soup mix on top of each piece of chicken. Mix water with cream of mushroom soup and then add gumbo soup. Mix and pour over chicken and rice. Seal tightly with foil and bake at 350º for 2 to 2 1/2 hours.
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