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Chicken Continental - Chicken Casserole
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  • 8 or more chicken legs and/or thighs
  • 2 tbsp (30 ml) margarine
  • 1/2 lb (.2 kg). mushrooms, slice
  • 1 can cream of chicken soup
  • 1-1/3 cups (325 ml) water
  • 2 tbsp (30 ml) chopped parsley
  • 1/4 tsp (1 ml) salt (optional)
  • dash pepper
  • 1-1/3 cups (325 ml) Minute Rice
  • Brown chicken in butter in skillet.
  • Add mushrooms and cook until lightly browned.
  • Remove chicken and set aside.
  • Add soup, water, parsley, salt and pepper.
  • Cover and bring to a boil.
  • Stir in rice.
  • Return chicken to pan, cover.
  • Simmer until most of liquid is absorbed. (May simmer in 350 oven 30 to 45 min.)
Originally from The Cooks in the Parlour - a cookbook put out by Campbell's Soup and Minute Rice.

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