 |
Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
|
I have made this SO many times with Creamy Chicken Bake, for family and friends, that they expect it at least once a year. My friend, Diane, first served us this 30 years ago, when we were neighbors. Ingredients:
1 (14 ounce) can onion soup, undiluted |
1/2 cup butter, melted |
1 (8 ounce) can sliced mushrooms |
1 (8 ounce) can water chestnuts, sliced |
2 cups white rice, uncooked |
Directions:
1. Combine soup and butter, stir well.
2. Drain mushrooms and water chestnuts, reserving liquid.
3. Add enough water to liquid to make 1 1/2 cup.
4. Add mushrooms, waterchestnuts, liquid and rice to soup mixture.
5. Pour into 9X12 greased baking dish.
6. Cover and bake at 350 degrees for 1 hour.
|
|