Chicken and Rice Casserole |
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Prep Time: 15 Minutes Cook Time: 75 Minutes |
Ready In: 90 Minutes Servings: 6 |
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This is a great chicken casserole-good enough for company. I make it when my son is visiting (DH doesn't eat chicken-go figure!!) Ingredients:
1 1/2 cups uncooked minute rice |
1/4 cup margarine |
1/2 cup celery, chopped |
1 (4 ounce) can sliced mushrooms |
6 chicken breasts |
1 cup water |
2 cans cream soup (any combination of chicken, mushroom, or celery) |
1 (6 ounce) can water chestnuts, chopped |
1 envelope lipton onion soup mix |
Directions:
1. Grease 9 x 13 inch casserole dish.
2. Sprinkle dry rice on bottom of dish.
3. Saute celery and mushrooms in margarine.
4. In a large bowl combine cans of soup, sauted celery and mushrooms and water chestnuts.
5. Add half of the Lipton onion soup mix and stir well.
6. Pour mixture over dry rice.
7. Place chicken breasts, skin side up, over soup mixture.
8. Pour water over all this.
9. Sprinkle other half of dry onion soup mix over chicken.
10. Cover and bake at 350* for 1 1/2 hours.
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