RECIPES FROM MOM'S FILES
Chicken Rice Casserole
2.5-3 pound chicken
1 cup converted rice
1 can cream of mushroom soup
1 can cream of celery soup
1 envelope dry onion soup
4 cups broth or drippings and water
1 cup grated Cheddar cheese
Stew or roast chicken, reserving broth or drippings. Bone chicken, and discard skin and bones. Put rice in a flat 3-quart greased pan or casserole dish. lay chicken pieces on rice. Mix the soups together and spoon over chicken. Add hot water to broth or drippings to make 4 cups and pour over all. Sprinkle cheese over all. Bake at 350 degrees about 1 hour and 15 minutes. Serves 8 to 10.
Typed copy available.
Updated: Wednesday, May 23, 2012.