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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 celery;drain. 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 varied. 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. |