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Rice and Chicken Casserole Recipe

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This recipe for Rice and Chicken Casserole, by , is from A Taste of Heaven!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sr. Greta Jupiter, SSF


1 to 2 cups of rice (long grain) and an equal amount of water.
2 to 4 pounds of fryer (skinned) thighs and legs
1 can of Cream of Celery soup
1 can of Cream of Chicken soup
1 can of Cream of Mushroom soup
1 cube of butter or margarine
Parmesan cheese

Bake at 350 for 1 hour or 325 for 1 hours.

Layer the rice on the bottom of a 9x13 casserole pan.

Pour water over.

Lay raw chicken on top of rice.

Mix together the soups and butter.

Pour the mixture over chicken.

Sprinkle with parmesan cheese.


The meal is done when the rice is done. Test rice.

Hint: The more cheese you sprinkle on top, the nicer the crust.




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