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CATEGORY CUISINE TAG YIELD
Meats, Grains, Dairy Poultry 6 Servings

INGREDIENTS

2 1/2 lb Chicken breasts, 6
1 c Long grain rice "uncooked
and not instant"
4 T Margarine
1 Cream of mushroom soup
1 Cream of celery soup
1 c Milk
1/2 Envelope Lipton onion soup
mix

INSTRUCTIONS

From:    Janna Warncke <warncke@AGT.NET>  Date:    Sat, 6 Jul 1996
21:24:27 -0600 We found this recipe in the  Lone Praire Cookbook (Lone
Praire, B.C. Canada) It sounds like a  great one for those with hectic
work schedules.  Sprinkle riec evenly over 9x12 inch dish.  Pour melted
margarine and  milk over rice.  Mix the two cans of soup together and
spoon evenly  over rice. Lay chicken breasts in rows over soup and rice
and  sprinkel onion soup over chiken.  Seal "well" with tinfoil and
bake  at 350 degrees F. for 2 1/2 hours. (300 to 325 degrees if it is a
glass dish).  Make sure dish is deep enough.  Don't peek during
cooking! :.)  EAT-L Digest  6 July 96  From the EAT-L recipe list.
Downloaded from Glen's MM Recipe Archive,  http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 513
Calories From Fat: 194
Total Fat: 21.9g
Cholesterol: 184.5mg
Sodium: 956.3mg
Potassium: 709.5mg
Carbohydrates: 11.8g
Fiber: <1g
Sugar: 2.3g
Protein: 63.9g


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