Chicken and rice bake
50 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 50 | 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 |
Directions
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