"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Aunt Elsa's Chicken and Rice Recipe

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This recipe for Aunt Elsa's Chicken and Rice, by , is from The Fromm Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sue (Bill) Fromm
Added: Thursday, June 28, 2007


1 6oz pks Long Grain Wild Rice (Uncle Ben's)
3 Large Chicken Breats- boneless
4 tbsp Oleo
1 Can Cream of Chicken Soup
3/4 cup Dry White Wine (Rhine or Sauterne)
1/2 cup Celery - chopped
1 3oz can Mushrooms - broiled or plain
2 tbsp Pimiento - chopped - drained

Prepare rice according to directions on package.
Cut each breast in half lengthwise.
Lightly season chicken breasts with salt & pepper.
In skillet brown breast in butter.
Spoon rice into a casserole.
Arrange breasts on top.
For sauce add soup to drippings in skillet and celery. Slowly add wine. Heat - add rest of the ingredients and pour over chicken.

Bake at 350 for 25 minutes. Uncover and bake 15 to 20 minutes until chicken is tender.

Number Of Servings:
Number Of Servings:




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