Mississippi Rice with Chicken
The Southern Gourmet, 1973
2 hours — 1 Servings | Print RecipeEmail Recipe | |||||||||||||||||||
Ingredients
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InstructionsCook chicken until tender. Remove meat from bones, cut into bite-size pieces. Combine soup mix, soup and pimento. Alternate layers of rice, chicken and soup mixture in a casserole, ending with soup mixture. Sprinkle with cheese. Bake at 375 degrees until cheese is melted and golden brown. |
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