Yield: 1 Servings
|1 can||Cream of Celery soup|
|1 can||Cream of Mushroom soup|
|1 can||Cream of Chicken soup|
|1 teaspoon||Worstershire sauce|
|1 teaspoon||Curry powder|
|1 teaspoon||Dry onion|
|⅓ \N||Stick butter/margarine, melted|
|1 cup||Long grain rice (not instant)|
|4 \N||Chicken breasts, skinned and deboned|
Mix soups, spices and butter/margarine. Measure out 1 cup and put aside.
Mix rice in remaining soup and put in oven-proof casserole. Lay chicken on top of rice mixture, either cut up or in whole pieces, and cover with the 1 cup of soup mix. Bake uncovered at 350 degrees for 1 hour. Serves 4.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by BLAdams96@...
on Mar 3, 1997.