| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | French | Casseroles, Poultry, Rice | 10 | Servings |
INGREDIENTS
| 2 | c | Rice; cooked |
| 2 | c | Chicen; cooked |
| 2 | cn | Cream of mushroom soup |
| 1 | lg | Onion; chopped |
| 1 | lg | Pepper; chopped |
| 1 | Jar; small mushrooms | |
| 4 | sl | Bread |
| 4 | tb | Butter; (1/2 cube), melted |
INSTRUCTIONS
Saute onion, pepper, and mushrooms. Mix with rice and chicken. Put in greased 9 x 13 casserole. Make crumbs out of the bread and mix with melted butter. Sprinkle on top. [Note: can freeze at this point if desired] Bake for 1 hour at 350. The recipe called for a green pepper but I always use a red pepper! NOTES : This is a great casserole to have in the freezer when unexpected guests or family show up. Serve with french rolls and a salad and you have a simple meal. Recipe by: Dorothy Charles Posted to brand-name-recipes by Canay <kosmar@pacbell.net> on Jan 24, 1998
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