Chicken and Rice Milanese


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CHICKEN AND RICE MILANESE

Submitted by Mrs. Bobbie K. Troutman from Illinois

1 ( 4 1/2 to 5 pound ) chicken

1 cup rice

2 Tablespoon butter

2 cup chicken broth

2 cloves garlic

2 teaspoon salt

3 1/2 cup canned tomatoes

2 1/2 cup canned spaghetti sauce

1 onion, chopped

1 green pepper, chopped

 1 can mushroom soup

1/8 teaspoon oregano

1/8 teaspoon basil

1/8 teaspoon pepper

   Cook chicken until tender; remove meat from bones. Brown rice until golden brown in butter, stirring constantly. Add chicken broth ; simmer over low heat. Gradually add remaining ingredients one at a time. Mix well ; pour into a large casserole. Bake 1 hour at 400 F. degrees. Add additional spaghetti sauce if casserole becomes dry.

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