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Mormon Chicken and Rice Casserole




Source of Recipe


yahoo recipe group - Ginny Butterfield, Cranberry Twp, PA


Recipe Introduction


This casserole is so easy to prepare, that for a large crowd it is precisely the answer. Believe me, I have served it up many a time and have recieved accolades from those who think I have slaved all day in the kitchen. It looks really pleasant on the plate with a healthy serving of heated up frozen peas. I say, "why fuss when you can keep it
simple?" This is No Joke. The famous "Chicken and Rice Casserole" has been in my family heritage for many years. Yes, in fact, it was rumored it came across the plains with one of my pioneer ancestors. (I still am wondering where they found
the boneless, skinless, chicken breasts to make it!) So let's get down to the nitty gritty shall we?


List of Ingredients




6 Boneless Skinless Chicken Breasts
2 Cans Cream of Chicken Soup
1 Can Cream of Celery Soup
1 Can Cheddar Cheese Soup
1/2 soup can Milk
1/2 soup can Cooking Sherry
1/4 Cup Melted Margarine
2 Cups Long Grain Rice
1 Cup Grated Parmesan Cheese

Recipe



Now For The Hard Part:
In a large mixing bowl, open the 4 cans of soup and pour them in. Add the milk, sherry, margarine, and stir. Pour the rice in the bottom of a 9x13 pan and pour 2/3's of the mixture
over the rice. Mix the rice together with the soup mixture and add the chicken on top of the rice. Pour the remaining soup mixture on top of the chicken, and top with the parmesan cheese. Bake at 275°F for 2 1/2 hours.