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| 2 1/2 x ca. 450 g | Chicken breasts (6) |
| 1 Tasse | Long grain rice "uncooked and not instant" |
| 4 Esslöffel | margarine |
| 1 Dose | Cream of mushroom soup |
| 1 Dose | Cream of celery soup |
| 1 Tasse | milk |
| 1/2 | Envelope Lipton onion soup mix |
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We found this recipe in the Lone Praire Cookbook (Lone Praire, B.C. Canada) It sounds like a great one for those with hectic work schedules.
Sprinkle riec evenly over 9x12 inch dish. Pour melted margarine and milk over rice. Mix the two cans of soup together and spoon evenly over rice. Lay chicken breasts in rows over soup and rice and sprinkel onion soup over chiken. Seal "well" with tinfoil and bake at 350 degrees F. for 2 1/2 hours. (300 to 325 degrees if it is a glass dish).
Make sure dish is deep enough. Don't peek during cooking! :.)
Eat-L Digest 6 July 96
From the Eat-L recipe list. Downloaded from Glen's Mm Recipe Archive,
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