Piquant Chicken Casserole


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PIQUANT CHICKEN CASSEROLE

submitted by Florence Wood from Indiana

2 cans cream of chicken soup

1/4 cup onions, finely diced

2 teaspoons salt

1.8 teaspoon pepper

1 teaspoon parsley flakes

1 teaspoon celery flakes

1/4 teaspoon thyme

2 2/3 cup water

2 cup instant rice

1-2 cup chicken, diced

1/2 teaspoon paprika

     Combine soup, onions and seasonings, mixing well; gradually add water, stirring constantly. Bring to a boil over medium heat, stirring occasionally. Pour half of soup mixture into a 2 1/2 quart casserole; add rice and chicken. Top with remaining soup; mix well, being sure to moisten all rice. Cover and bake at 375 F. degrees for 10 minutes. Stir well and bake 5-10 minutes . Sprinkle with paprika.

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