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Chicken and Rice Casserole Recipe

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This recipe for Chicken and Rice Casserole, by , is from The Verma 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:  
Deborah Verma

Category:
Category:

Ingredients:  
Ingredients:  
6-8 strips of uncooked bacon
1 cup uncooked rice
1 frying chicken cut up
1 can cream of mushroom soup with one can of water
1 can cream of celery soup with one can of water

Possible substitutions for either cream of mushroom soup or celery soup -- cream of chicken or cream of broccoli.

Directions:
Directions:
Line 9" x 13" Pyrex pan with bacon strips.

Pour one cup of uncooked rice over bacon.

Salt and pepper chicken and lay on top of bacon and rice.

Mix each can of soup with a can of water and stir well to remove lumps.

Pour over chicken, bacon and rice.

Bake at 350 until done ... about 1 - 1 hours

Number Of Servings:
Number Of Servings:
serves family of four
Preparation Time:
Preparation Time:
Half an hour
Personal Notes:
Personal Notes:
Mine and my mother's "go to" recipe!

 

 

 

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