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