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CHICKEN RICE CASSEROLE

l ce cream of chicken soup 1 mede onion, sliced

l ce. water 1 1/2 ce. cooked chicken, diced
1/4 tspe salt 3 med. carrots, sliced

1/2 ce rice l green pepper, diced

1/2 ce. diced celery

Empty soup into large bowl. Mix in water thoroughly, a
small amount at a time. Stir in salt. Combine with remaining
ingredients. Turn into greased baking dishe Cover and bake in
350° F. oven for 45 minutes or until rice and vegetables are
tender. Makes 6 servings.

CHICKEN CASSEROLE Linda DeJong

Take 2 cooked chickens from the broth, save 4 cups. Melt
1/2 cup butter, add 1 1/4 cups flour and then gradually add 4
cups broth. Cool slightly. Add chicken, 3 beaten eggs, 1 can
cream of celery soup and 1 can cream of mushroom soup, salt to
taste. Place in 9 x 13 inch pan. Cover with 2 cups buttered
bread crumbs or use 2 cups seasoned corn meal bread crumbs.
Bake for 1 hour. Cool slightly before serving.

CHICKEN CASSEROLE Joan Feenstra
1 (3 to 4 1b.) chicken, cut up 1 ce. milk or water

1 can cream of mushroom soup 4 c. Minute Rice

1 can cream of celery soup 1 pkg. dry onion soup

1 can cream of chicken soup 1 ce. water

Heat the 3 cans cream soup together with the 1 cup milk or
water, stirring well. In a.large well greased casserole, pour
Minute Rice. Pour hot soup over rice and lay chicken on top.
Mix onion soup with water and pour over top of chicken. Bake
at 325° for 2 hours 15 minutes. Serve with a salad.

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