1 large chicken
1 c. rice
1 can cream of mushroom soup
1 can cream of chicken soup
1 can cream of celery soup
In small pan boil 1/8 teaspoon oregano, 1/8 teaspoon
tarragon, 1/8 teaspoon marjoram, 1/8 teaspoon sweet basil and
1/8 teaspoon sage in 1 1/2 cups water; strain. If necessary,
add water to make one cup. Wash rice; sprinkle over 9 x
13-inch pan. Place cut up chicken on rice. Cover with 1 stick
melted butter or oleo mixed with water and soups. Add a little
salt. Bake 1 1/2 hours in a 300 degrees oven.
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