Wednesday, July 1, 2009

Margaret's Chicken Rice from Julie Cantrell

1 can of cream of mushroom soup
1 can of cream of chicken soup
1 can of cream of celery coup
1 cup of uncooked rice
chicken (quantity not specified, nor whether or not it was cooked chicken, or raw chicken, or boneless chicken. So ask Julie for specifics.)
Parmesan cheese to sprinkle on top

Preheat oven to 300 degrees.
Grease a 9x13 baking pan or dish.
Combine all but the chicken, mixing well.
Pour into the pan or dish.
Place the chicken pieces on top of the mixture and sprinkle with parmesan cheese.
Cover the pan or dish with tin foil.
Bake for 2 hours.

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