Recipe: Fluffy Rice and Chicken Casserole (using chicken breasts and condensed soup, 1970's)
Main Dishes - CasserolesFLUFFY RICE AND CHICKEN CASSEROLE
1 (l0 1/2 oz.) can condensed cream of mushroom soup
1 soup can milk
3/4 cup uncooked regular rice
1 (4 oz.) can mushroom stems and pieces
1 envelope (about 1 1/2 oz.) onion soup mix
2 chicken breasts, halved
Heat oven to 350 degrees F.
Mix (undiluted) mushroom soup and milk; reserve 1/2 cup of the mixture. Mix remaining soup mixture, the rice, mushrooms (with liquid) and half the onion soup mix. Pour into un greased baking dish (11 1/2 x 7 1/2 x 1 1/2-inches). Place chicken breasts on top. Pour reserved soup mixture over chicken breasts; sprinkle with remaining onion soup mix. Cover with aluminum foil.
Bake in 350 degrees F oven for 1 hour. Uncover; bake 15 minutes longer.
Makes 4 servings
Source: Vintage recipe booklet: Betty Crocker's Piggy Bank Casseroles: A Special Collection of Penny-Wise Recipes, General Mills, Inc., 1970
1 (l0 1/2 oz.) can condensed cream of mushroom soup
1 soup can milk
3/4 cup uncooked regular rice
1 (4 oz.) can mushroom stems and pieces
1 envelope (about 1 1/2 oz.) onion soup mix
2 chicken breasts, halved
Heat oven to 350 degrees F.
Mix (undiluted) mushroom soup and milk; reserve 1/2 cup of the mixture. Mix remaining soup mixture, the rice, mushrooms (with liquid) and half the onion soup mix. Pour into un greased baking dish (11 1/2 x 7 1/2 x 1 1/2-inches). Place chicken breasts on top. Pour reserved soup mixture over chicken breasts; sprinkle with remaining onion soup mix. Cover with aluminum foil.
Bake in 350 degrees F oven for 1 hour. Uncover; bake 15 minutes longer.
Makes 4 servings
Source: Vintage recipe booklet: Betty Crocker's Piggy Bank Casseroles: A Special Collection of Penny-Wise Recipes, General Mills, Inc., 1970
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Shared by: Betsy at Recipelink.com
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Shared by: Betsy at Recipelink.com
In reply to: Recipe: 28 Recipes from Betty Crocker's Piggy Ba...
Board: Vintage Recipes at Recipelink.com
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