In article >,
KenK > wrote:

> Someone here mentioned chicken rice casserole a few days ago. My ancient
> _Joy of Cooking_ doesn't list a recipe. Sounds good. Anyone have a favorite
> recipe? I prefer getting one here rather than blindly Googling; I've too
> often been disappointed that way.
>
> TIA

Chicken-Rice Dinner

Recipe By: Posted again to rec.food.cooking by Barb Schaller (with a
paper bag over her head so people won't see it's her using canned
condensed soups), Sunday, November 28, 2010.

Serving Size: 4-6

3/4 cup white rice
1 can cream of celery soup
1 can cream of chicken soup
1/2 soup can milk
Frying chicken pieces
Melted butter (may be omitted)
Parsley flakes

Butter a 1-1/2 quart rectangular baking dish (or a 9x13² pan) and
sprinkle rice in it. In a bowl, combine the cream soups and milk,
stirring until smooth. Pour over rice. Lay chicken pieces, skin side
up, on top. Brush with melted butter and sprinkle with parsley flakes,
if desired. Cover tightly with foil or a tight-fitting cover. Bake
2-1/2 hours at 300°; remove cover and bake another 30 minutes to brown
the chicken.

Extra good if you add mushrooms and slivered almonds to the soups. No
need for potatoes and gravy as rice takes their place.

Notes: Recipe is from Sister Al at my bridal shower in February 1966.
--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
New York trip posted 11-13-2010; http://web.me.com/barbschaller