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Bengal Baked Chicken Recipe

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This recipe for Bengal Baked Chicken, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gramma Ruth

Category:
Category:

Ingredients:  
Ingredients:  
3 cans cream of mushroom soup
2 pts whipping cream
4 tbsp curry powder
1/4 tsp salt
1/4 tsp white pepper
4 whole chicken breasts - halved, boneless & skinned
2 tbsp paprika
2 cups uncooked Rice

Directions:
Directions:
Pre heat oven to 350 F.
In large bowl, combine, soup cream, curry, salt and pepper. Use an electric mixer to beat together until smooth.
Place Rice in large, deep casserole. (9x13x3) or a large round baking dish.
Pour half of soup mixture into casserole and mix with rice.
Place the cleaned chicken pieces over rice mixture. Cover with remaining sauce covering the chicken. Sprinkle with Paprika.
Bake 1 1/2 hours
Top will be browned and the entire mixture creamy and puffed.

Number Of Servings:
Number Of Servings:
6 - 8

 

 

 

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