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Categories:Viewed: 26 - Published at: 5 years ago
Ingredients
- 1 c. rice (not Minute rice)
- 1 c. water
- 8 to 10 pieces chicken, skin off
- 2 cans celery soup
- 1 can mushroom soup
- 1/2 stick oleo
- salt, pepper, cayenne pepper
- toasted slivered almonds
Method
- Butter large baking dish, put rice and water in bottom of dish, layer chicken over rice.
- Spoon the 3 cans of soup over chicken, dot with butter, add salt and pepper to taste.
- Sprinkle cayenne sparingly.
- Sprinkle toasted almonds over all.
- Cover tightly with heavy-duty foil, bake at 250° for 4 hours.
