Rice and Onion Chicken Casserole
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Adding one can of green beans or peas (drained) to this recipe
will make it a complete one-dish meal.
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1
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can (10-3/4 ounces) condensed cream
of mushroom soup
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1
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soup can of water
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3/4 cup
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uncooked regular long grain
rice
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1
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can (4 ounces) mushroom stems and
pieces, undrained
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1
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envelope (about 1-1/2 ounces) onion
soup mix
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4
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skinless boneless chicken breast
halves (about 1 pound)
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1
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Heat oven to 350°
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2
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Mix mushroom soup and milk; reserve 1/2 cup soup
mixture. Mix remaining soup mixture, the rice, any can of vegetables, drained (if desired), mushrooms, and
half of the dry onion soup mix; spoon into ungreased rectangular baking dish, 11 x 7 x 1-1/2
inches.
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3
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Place chicken on rice mixture. Pour reserved soup
mixture over chicken. Sprinkle with remaining dry onion soup mix.
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4
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Cover and bake 45 minutes. Uncover and bake about 15
minutes longer or until chicken is no longer pink when centers of thickest pieces are cut.
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Servings: 4
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Preparation time: 10 minutes
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Cooking time: 1 hour
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Recipe Type
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Casserole, Main Dish, One-dish meal, Poultry, Quick &
Easy
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Recipe
Source
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Source: Betty Crocker's Good and Easy Cookbook
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