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Chicken Cantonese Recipe

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This recipe for Chicken Cantonese , by , is from The Mills Family Cookbook - The Next Generation, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jeannie (Mills) Sieferman
Added: Tuesday, March 29, 2005


Sliced bacon
1 c uncooked rice
1 fryer or 6-8 breasts
Salt and pepper
paprika, parsley flakes
1 tsp oregano
1 can mushrooms
1 can cream of mushroom
1 soup can of water
1 onion
1 can cream of chicken

Use enough bacon to line bottom of 9x13x2 baking dish. Spread rice evenly over bacon. Salt and pepper skinless chicken to place on top of rice. Cover chicken and rice liberally with paprika. Sprinkle with oregano. Drain mushrooms and add to chicken reserving liquid. Add chopped and sautéed onions to chicken. Mix mushroom soup and water, pour over chicken. Sprinkle all with parsley. Cover with foil and bake at 350 degrees 1 1/2 hours to 2 hours.




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