CHICKEN AND RICE|
1 (3 to 4 lb.) fryer
1 can cream of mushroom soup
1 can celery soup
1 1/2 c. rice
3 c. chicken broth
1 envelope dry onion soup
1 small jar pimentos
Boil chicken until done, take chicken off bone. Precook
rice for about 10 minutes, or use Minute rice. Spread chicken
in a greased casserole dish. Add rice, sprinkle onion soup
over rice. Mix soups and chicken broth together (also pimen-
tos). Pour mixture over rice and chicken. Bake, covered, at
325 degrees for 45 minutes.
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