Chicken and rice bake

Yield: 50 Servings

Measure Ingredient
50 \N Chicken pieces; skinless, skin removed
5 quarts Water; boiling
3 cups Onions; chopped
3 quarts Low fat cream of mushroom soup
3 quarts Brown rice
¾ cup Chicken broth
2 tablespoons Salt
2 tablespoons Curry powder

Mix together all ingredients except chicken broth and chicken. Place in 5 greased 9"x13" baking pans (4 qt capacity). and bake at 350F, covered, for 1 hour. Place chicken on top and pour broth over all.. Bake for another 1¼ hours, uncovered, adding a little water if rice becomes too dry.

Recipe by: Living More With Less by Doris Janzen Longacre, adapted Posted to Digest eat-lf.v097.n011 by Jenny Herl <jlherl@...> on Jan 12, 1998

Similar recipes