"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Baked Chicken and Rice Recipe

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This recipe for Baked Chicken and Rice, by , is from The Becker-Bird Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Teresa Gioiello Scognamillo

Category:
Category:

Ingredients:  
Ingredients:  
1 cup uncooked rice
1 cup milk
salt
chicken

sauce:
1 can cream of chicken soup
1 can cream of celery soup
1 can cream of mushroom soup
1 tsp poultry seasoning
Milk to thin out a little.

Directions:
Directions:
Use a 15 x 9 or 13 x 9 baking dish. Sprinkle rice over bottom of pan and pour the milk on it. Place chicken pieces on top of rice. Sprinkle with salt. (Do not overcrowd the Chicken).

Spoon sauce over chicken pieces until covered. Sprinkle with parsley flakes if desired. Bake in 300 for 2 hours.

Personal Notes:
Personal Notes:
Given to me by my sister Anna Maria Muscarella.

 

 

 

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