1 ¼ cup rice (uncooked)
2 cans cream chicken soup
1 ¾ cup milk
Dry onion (or fresh)
1 can cream mushroom soup
2 chickens cut up
Butter a 9” x 13” pan. Combine rice, soups and milk. Put in pan. Lay chicken on top. Sprinkle with onion. Cover and bake 2 hours at 325.
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