"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chicken and Rice Casserole Recipe

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This recipe for Chicken and Rice Casserole, by , is from The Paciocco Family Cookbook, 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!

Darla Proctor


(1) 6.9 ounce box of Chicken Rice a Roni
1 cup Carrots (thinly sliced)
cup Green Pepper (chopped)
cup Onion (finely chopped)
(1) 10.5 ounce can Cream of Chicken Soup
1 cup Sour Cream
2 cups cooked chicken breast (chopped)
teaspoon Black Pepper
cup Shredded Sharp Cheddar Cheese

Preheat the oven to 350
Grease a 9x13 baking dish

Cook the Rice a Roni according to package, adding the Carrots, Green Peppers and Onion in the last 5 minutes of cooking.
Stir in the Cream Soup, Sour Cream, Chicken and Black Pepper.
Remove from heat

Spread the Rice mixture evenly in the baking dish.
Cover with Cheese
Bake uncovered for 30 minutes




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