Chicken and Rice Bake

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 PAGE 67
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CHICKEN AND RICE BAKE
Submitted by Mrs. Geraldine Branstetter from California

1/4 cup onion, chopped
1/2 cup celery, diced
Butter
1 cup raw rice
1 can consomme
1 can chicken-gumbo soup
1 large cooked chicken breast, diced
1 Tablespoon piment, diced

Saute onion and celery in butter until tender. Combine all ingredients
and place in a buttered casserole ; stir lightly. Bake 1 hour at 350 F. degrees, stirring twice. Add chicken broth if additional liquid is needed.
YIELD:  4 Servings

 

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