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CHICKEN AND RICE CASSEROLE Recipe

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This recipe for CHICKEN AND RICE CASSEROLE is from Ma Loved to Cook update 2017, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
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Ingredients:  
Ingredients:  
Serves 6-8

6 boneless, skinless chicken breast
1 can cream of chicken soup
1 can cream of celery soup
1 can cream of mushroom soup
1 ½ C long grain rice, raw
1 stick butter, melted
1 C sherry
1 small can sliced mushrooms with the juice
3 oz Parmesan cheese
4 oz slivered almonds
Directions:
Directions:
Grease 9X13 casserole dish. Mix soups, butter, sherry and mushrooms. Start by placing half the soup mixture in the bottom of the casserole dish. Next, layer the rice evenly over the soup mixture. Next, place the chicken breast over the rice. Pour on the remainder of the soup mixture. Top with the Parmesan cheese and slivered almonds. Bake in a slow (275º) oven for 2 hours.

The rice will cook beautifully. Add a crisp green salad and you have a great company dinner.

 

 

 

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