8 chicken thighs
3 c. cooked rice
1 medium onion, chopped
3 to 4 celery stalks, chopped
1 can water chestnuts, diced
1 can mushrooms ( stems and pieces)
2 cans cream of chicken soup
Fry chicken until lightly browned. Cook until tender the onion and
In a 3 or 4 quart casserole dish, place a light layer of rice;
arrange chicken over and add more rice. Add water chestnuts, onion
and celery, and mushrooms. Partially dilute soup and pour over.
Bake, covered, at 350 degrees for 45 minutes to 1 hour. Portions an be
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