Chicken and Rice Casserole
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Ingredients
1 1/2 cups uncooked rice
1 broiler-fryer chicken (3 pounds), cut up
1 can (lO 3/4 ounce) cream of celery soup
1 can (10 3/4 ounce) cream of chicken soup
1 envelope (1 3/8 ounce) dry onion soup mix
3 cups water
Preparation
Place uncooked rice in the bottom of a 9 x 13 x 2 inch baking pan. Arrange uncooked chicken pieces on top of rice. Combine celery soup, chicken soup, dry onion soup mix and water; pour over rice and chicken. Bake, uncovered, at 350° for 1 1/2 hours.Recipe Contributed By: Joyce Kochen Omaha, Nebraska
Yield: 4 servings
Special note:
We no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.
