Home Cooking Recipes
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Chicken and Rice
Chef:  Arlene Bontrager - Haven, KS          Category:  Main Dishes

Ingredients:
1 cut up fryer
2 cups quick cooking rice
1/2 cup margarine
1 can cream of mushroom soup
1 can cream of chicken soup
1 soup can milk
1 package dry onion soup mix













Directions: Remove skin from chicken. Melt margarine in a 9x13 inch pan. Sprinkle rice in pan. Place chicken over rice. In a bowl combine soups and milk, stir well. Pour over chicken and sprinkle dry onion soup over all. Bake at 325 to 350°F for 1 1/2 to 2 hours.

Notes: Easy to prepare. A family favorite!

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All Aboard Harvest