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Chicken Casserole

1 1/2 c Rice, long-grained
1 1/2 c Mushrooms, freshly sliced
3 lb Chicken pieces or 2 1/2 to 3 lb broiler-fryer cut up
10 3/4 oz Cream of onion soup, conden. or 10 1/2 oz can condensed French onion soup
10 3/4 oz Cream of mushroom soup condensed
1 1/4 c Water
1 pk Onion-soup mix, regular


In a 13 x 9 x 2-inch baking dish or pan, layer the rice and mushrooms, then the chicken pieces. In a bowl, combine the condensed cream of onion soup, mushroom soup, water, and dry onion-soup mix. Pour mixture over the chicken. Cover with foil.

Bake in a 375 deg. oven for 1 3/4 to 2 hours, or till the rice is tender and the chicken is done.


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