Rice and chicken casserole

Yield: 1 Servings

Measure Ingredient
1 can Cream of Celery soup
1 can Cream of Mushroom soup
1 can Cream of Chicken soup
1 cup Mayonnaise
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.

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