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Chicken, Rice and Mushroom Casserole


  • 8-10 chicken breasts
  • 1 package dry onion soup mix
  • 1 can cream of mushroom soup
  • 1 can cream of celery soup
  • 1 cup sour cream
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  • 1 soup can of milk
  • 1/2 lb. fresh mushrooms, sliced and sauteed
  • 1 box wild and long grain rice (6oz.)
  • 1 1/2 cups uncooked Minute rice
  • salt, pepper and paprika


Mix soups, soup mix, sour cream, milk and mushrooms. Add 2/3 of this mixture to the 2 uncooked rices in a bowl. Mix well. Pour into a 3 qt. greased casserole or 2 smaller casseroles. Place chicken breasts on rice. Chicken may be boned, if desired. Add salt and pepper to taste. Pour remaining 1/3 of soup mixture over top. Sprinkle with paprika. Bake at 350 degrees F, covered for 1 hour and 15 minutes. Remove cover and bake for 1/2 hour until done and golden.

By Robin from Washington, IA

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