Rice and chicken casserole
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | Cream of Celery soup |
| 1 | can | Cream of Mushroom soup |
| 1 | can | Cream of Chicken soup |
| 1 | cup | Mayonnaise |
| 1 | teaspoon | Worstershire sauce |
| 1 | teaspoon | Curry powder |
| 1 | teaspoon | Dry onion |
| ⅓ | Stick butter/margarine, melted | |
| 1 | cup | Long grain rice (not instant) |
| 4 | Chicken breasts, skinned and deboned | |
Directions
Mix soups, spices and butter/margarine. Measure out 1 cup and put aside.
Mix rice in remaining soup and put in oven-proof casserole. Lay chicken on top of rice mixture, either cut up or in whole pieces, and cover with the 1 cup of soup mix. Bake uncovered at 350 degrees for 1 hour. Serves 4.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by BLAdams96@...
on Mar 3, 1997.
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