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From: holly@hpfcly.UUCP (holly)
Newsgroups: net.cooks
Subject: Re: Orphaned Response
Message-ID: <5400008@hpfcly.UUCP>
Date: Tue, 16-Jul-85 17:41:00 EDT
Article-I.D.: hpfcly.5400008
Posted: Tue Jul 16 17:41:00 1985
Date-Received: Mon, 22-Jul-85 07:46:49 EDT
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Organization: Hewlett-Packard - Fort Collins, CO
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Nf-From: hpfcly!holly    Jul 16 13:41:00 1985

CHICKEN AND RICE CASSEROLE

4 split chicken breasts, SKINNED
1 can condensed cream of celery soup (do not add water)
2 cans condensed cream of chicken soup (do not add water)
2 cups Minute Rice
1 stick of margarine cut into tablespoons cubes


Preheat oven at 400 degrees.  "PAM" a 9x12 cooking dish (the rice tends to
stick to sides if you don't).

Put chicken breasts in bottom of casserole.

Mix together the rice, the soup, and the margarine.  Add water by putting it    
into one of the soup cans (about 1/2 can - more if you want a moister casserole,
but not too much).  Stir thoroughly.  Margarine will still be chunks.

Pour mixture over chicken.  Pull chicken up through mixture and place on top
of rice.  Make sure that chicken is still coated with mixture.

Cook about 45 minutes or until edge of rice is brown.  Serves 4.

If the rice gets too dry before it is down cooking, just pour a little water
over the top.  The rice will absorb it.  Again, not too much.



You can use a variation of the creamed soups for this recipe.  I've known othersto use cream of mushroom, asparagus, etc.  Another trick that makes this recipe
even quicker is to buy the chicken "nuggets" if your grocer sells them (not the
precooked, coated ones).  If the store has them, you'll find them at the meat
counter next to the other chicken parts.    

This recipe is easy, quick, and delicious!!

I have another recipe called Jubilee Jack.  It is a meatless mexican casserole.
I'll post it to notes when I remember to bring it.  It's really good!!