Chicken Casserole


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                                                PAGE 66

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CHICKEN CASSEROLE

Submitted by Mrs. Kay Elder from Washington

1 cup rice

2 cup water

1 bouillon cube

1 package onion soup

1 package sliced almonds

1 can mushroom soup

1 chicken, cut up

Salt and Pepper

  Place rice, water, bouillon cube , onion soup, sliced almonds and mushroom soup in a large baking dish. Spread chicken over mixture ; season to taste. Spoon mushroom soup over chicken. Bake covered at 300 F. degrees for 2 hour.

YIELD : 6 Servings

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