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Chicken >> Chicken And Rice Casserole
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Chicken >> Chicken And Rice Casserole


8 Chicken Breast Halves, Boned ½ Cup Butter, Divided Use 1 Pound Mushrooms 1 Cup Water 1 Cup Mushroom Soup 1 Medium Onion, Chopped 1 Cup Sour Cream 1 Small Can Pimento ½ Cup Chopped Celery 1 Can Sliced Water Chestnuts ½ Teaspoon Salt 1 (16-ounce) Package Wild And Long Grain Rice 1 Package Slivered Almonds
In Large Saucepan, Place Chicken, Water, Onion, Celery And Salt.
Bring To A Boil, Cover And Simmer On Low Heat 1 Hour.
Remove Skin And Cut Chicken Into Bite-size Pieces.
Strain Liquid And Use To Cook Rice According To Package Directions.
In Large Frypan, Place ¼ Cup Of The Butter Over Medium Heat.
Add Mushrooms And Sauté.
Stir In Soup And Sour Cream.
Add Rice, Chicken, Pimento And Water Chestnuts.
Place In Casserole; Sprinkle With Almonds And Remaining Butter.
Bake In 350of.
Oven 1 Hour

Makes 8 Servings You can serve with your family and friends.
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