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Chicken and Rice Casserole
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Sharon Castleberry Roberts


  • 2-1/2 lbs (1.1 kg). chicken, skinned and deboned
  • 1 can cream of mushroom soup
  • 1 can cream of celery soup
  • 1 can cream of chicken soup
  • 1 cup (225 ml) uncooked rice (do not use instant rice)
  • pepper, to taste
  • Preheat oven to 375 degrees (200 C.).
  • Mix soups and uncooked rice in the bottom of a large casserole dish.
  • Place chicken on top of rice and soup mixture.
  • Pepper chicken to taste.
  • Cover dish.
  • Bake one hour, until chicken is golden brown and rice mixture is bubbling.

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