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home > recipes > casseroles > chicken rice casserole
This tastes very good! Enjoy:-) * Exported from MasterCook Mac * Chicken Rice Casserole Recipe By : Cooking In Clay Serving Size : 8 Preparation Time :0:10 Categories : Clay Pot Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 c long-grain rice -- uncooked 2 c chicken broth 1/2 tsp olive oil 1 1/2 lbs ground chicken breast, skinless -- cooked 2 c celery -- sliced 1/2 c bell peppers -- chopped 1/2 c onions -- chopped 1 c mushrooms -- sliced 10 3/4 ozs low-fat cream of mushroom soup 10 1/2 ozs chicken rice soup, condensed Soak top and bottom of a clay pot in water for at least 15 minutes. In a saucepan, combine rice in chicken broth until tender, about 15 minutes. In a skillet, heat oil over medium heat. Add chicken, celery, bell peppers, onions, and mushrooms. Cook until no pink remains in chicken and vegetables are tender. In the same skillet, combine rice mixture, and soups with the chicken mixture. Spoon into pot. Cover and place in a cold oven. Set temperature to 400. Bake for 45 minutes. Bake 15 minutes more without lid. - - - - - - - - - - - - - - - - - - Per serving: 210 Calories; 2g Fat (10% calories from fat); 24g Protein; 22g Carbohydrate; 29mg Cholesterol; 976mg Sodium Anita A. Matejka ______________________________________________________________________________ DO NOT include my name or e-mail address in any mailing lists unless I explicitly make the request!

Chicken Rice Casserole


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(posted July 14, 1996)

This tastes very good! Enjoy:-)

* Exported from MasterCook Mac *

Chicken Rice Casserole

Recipe By : Cooking In Clay
Serving Size : 8 Preparation Time :0:10
Categories : Clay
Pot

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c
long-grain rice -- uncooked
2 c
chicken broth
1/2 tsp
olive oil
1 1/2 lbs ground
chicken breast, skinless -- cooked
2 c
celery -- sliced
1/2 c bell peppers -- chopped
1/2 c onions -- chopped
1 c mushrooms -- sliced
10 3/4 ozs low-
fat cream of mushroom soup
10 1/2 ozs
chicken rice soup, condensed

Soak top and bottom of a clay
pot in water for at least 15 minutes. In a
saucepan, combine rice in chicken broth until tender, about 15 minutes. In
a
skillet, heat oil over medium heat. Add chicken,
celery, bell peppers,
onions, and mushrooms. Cook until no pink remains in
chicken and vegetables
are tender. In the same
skillet, combine rice mixture, and soups with the
chicken mixture. Spoon into
pot. Cover and place in a cold oven. Set
temperature to 400. Bake for 45 minutes. Bake 15 minutes more without lid.

- - - - - - - - - - - - - - - - - -

Per serving: 210 Calories; 2g
Fat (10% calories from fat); 24g Protein; 22g
Carbohydrate; 29mg Cholesterol; 976mg Sodium

Anita A. Matejka


______________________________________________________________________________
DO NOT include my name or e-mail address in any mailing lists unless I
explicitly make the request!




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