|
|
|
Meat: 8 boneless, skinless chicken breast halves, uncooked 1 can cream of mushroom soup 1 pint sour cream Rice: 1/2 cup butter or margarine 2 cups plain rice 2 cans beef consomme 2 cups water 1/2 cup sliced almonds (optional) Chicken: Arrange chicken in greased 13x9-inch baking dish. Mix soup and sour cream. Pour over chicken. Refrigerate until ready to bake. Bake at 275 degrees for 3 hours uncovered. Serve over rice. Rice: Place all ingredients in 2-quart casserole. Do not stir. Cover with foil and bake at 275 degrees for 2 hours. Yield: 8 servings. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |