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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Chicken/Onion Casserole Recipe

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This recipe for Chicken/Onion Casserole, by , is from The Reynolds Family Cookbook Project, 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!

Contributor:  
Contributor:  
Cousin Judy Williams

Category:
Category:

Ingredients:  
Ingredients:  
1 Rotisserie Chicken, remove and shred meat yield should be about 2 c. of chicken
1 pkg. (10-12 oz.) frozen Peas and Carrots
8 oz. shredded cheese
1 can condensed Cream of Chicken Soup
1 pkg. Lipton® dry onion soup mix
1 soup can of water
2 c. cooked Rice
½ tsp Black Pepper
1 sm. can of French Fried Onions

Directions:
Directions:
Place all ingredients except French Fried Onions, in a large bowl and mix gently.
9x13 inch baking dish.
Bake at 350º till bubbly.
Top with a small can of French Fried Onions and serve hot.

Aunt Pansy used 2 c. of meat from a Butterball Ready to Roast Boneless Turkey Breast that she had cooked. She felt it had the same taste as the rotisserie chicken.

Number Of Servings:
Number Of Servings:
8 - 10
Preparation Time:
Preparation Time:
45 minutes

 

 

 

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