| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Poultry | 4 | Servings | |
INGREDIENTS
| 1 | lg | Fryer; cut up |
| 1 | c | Uncooked rice |
| 1 | cn | (10-oz) cream of chicken soup |
| 1 | cn | (10.7-oz) cream of celery soup |
| 1 | ts | Salt |
| 1 1/2 | cn | Soup cans water |
| 1 | cn | (4-oz) chopped mushrooms |
| Melted butter |
INSTRUCTIONS
Place rice in buttered casserole with a small amount of water. Combine soups, salt, water and mushrooms. Pour over rice. Dip chicken in butter and lay on top of soups. Bake at 275 for 2-1/2 hours. (While casserole is cooking, you can get the house in good shape! Good with a green salad.) GRACE TURNER MARVELL, AR From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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