"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Chicken Casserole Recipe

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This recipe for Chicken Casserole, by , is from Pass the Salt, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kim Merkel


1 c uncooked long grain rice
2 chicken breasts cooked
c butter
1 green pepper (optional)
1 onion
2 celery ribs
2 garlic cloves
2 cans cream of chicken soup (I like Cream of chicken with herbs)
salt and pepper
1 c cheese
c breadcrumbs

1. Prepare rice according to package directions. Preheat oven to 350.
2. Melt butter in a large skillet. Add green pepper, onion, celery, and garlic. Saute 10-12 minutes until tender.
3. Combine rice and chicken in skillet with cooked veggies.
4. Pour into a lightly greased 13X9 pan. Sprinkle with cheese and breadcrumbs.
5. Bake 25 minutes until cheese is melted.

Personal Notes:
Personal Notes:
Similar to "The San Francisco Treat" but so much better and so much less salt.




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