Chicken Livers with Rice


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                                                  PAGE 106

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CHICKEN LIVERS WITH RICE

submitted by Mrs. Mabel S. Werner from New Jersey

1/4 cup butter

3 Tablespoon onion,

minced

1 ( 5 oz) package instant rice

1/2 pound chicken livers, cut into 1-inch pieces

Seasoned Flour

1 can cream of chicken soup

1/2 cup milk

1 Tablespoon chopped parsley

Pinch of dried basil

    Melt 1 Tablespoon butter in saucepan ; add onion and cook until tender. Add to rice. Roll livers in flour ; saute in remaining butter. Combine livers, rice, soup and remaining ingredients in a casserole. Bake at 375 F. degrees for 30 minutes.

YIELD: 5-6 Servings


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