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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

CHICKEN RICE CASSEROLE Recipe

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This recipe for CHICKEN RICE CASSEROLE is from DANDEE COOKING du JOIR, 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!
Category:
Category:
Ingredients:  
Ingredients:  
6 chicken breasts
3/4 cup Butter
2 cups raw rice
1 can cream of mushroom soup
1 can water, from soup can
1 cup milk
1 envelope onion soup mix
1 can mushrooms
2 cups carrots, chopped
1 cup broccoli, chopped
1 pkg frozen peas.
Directions:
Directions:
Slice mushrooms, set aside.
Add all ingredients together, mix well to combine.
Place in a greased casserole dish.
Brown vegetables in the other half of the butter until fork tender.
Add to casserole dish.
Pour the remaining ingredients over the the vegetable chicken mixture.
Cover and bake 325º 2 hours or until the chicken is done and the vegetables are fork tender.
Serve or refrigerate. *
Refrigerate leftovers.

* An hour or more before the casserole dish is ready to go into the oven, remove the dish from the fridge and bring it up to room temperature before baking.
Serve.
Number Of Servings:
Number Of Servings:
Four cups
Preparation Time:
Preparation Time:
Prep 30-35 minutes, Bake two hours

 

 

 

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