"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Crunchy Chicken & Rice Bake Recipe

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

Contributor:  
Contributor:  
Vera Baughman
Added: Thursday, November 23, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 (10 3/4 oz.) can condensed cream of mushroom soup
2 c. milk 1 (16oz) can cut green beans,drained
2 c. cooked cubed chicken 1 c. grated Cheddar cheese
1 c. rice (uncooked) 1 (3 oz.) can Durkee /O&C french fried
onions

Directions:
Directions:
In a large saucepan, combine soup and milk; heat just to boiling, stirring
constantly. Remove from heat and stir in chicken,rice, beans, 1/2 cup Cheddar cheese and 1/2 cup French fried onions. Pour into a greased 2
quart casserole, stir. Bake, covered, at 350 degrees for 40 minutes. Top with remaining cheese and onions. Bake, uncovered, for 5 minutes longer.

 

 

 

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