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Country Kitchen
January 1, 2008 Previous Recipe | Next Recipe
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CHICKEN CAN CAN
MACARONI CASSEROLE
TURTLES
BREAKFAST CASSEROLE
ORANGE NUT CAKE
SANTA FE SOUP
FIRE CRACKERS
PUMPKIN CHIFFON PIE
ALABAMA APPLE WRAPS
STRAWBERRY SALAD
CHICKEN CAN CAN

1 whole fryer, boiled until tender and de-boned
2 cups broth from boiled chicken
1 (10 3/4-ounce) can cream of celery soup
1 (10 3/4-ounce) can cream of chicken soup
1 soup can of Minute rice (uncooked)

Mix all ingredients in boiler, and cook, stirring regularly for five minutes. Carefully pour into ungreased 9- by 11-inch baking dish; bake at 400 degrees for 20 minutes.





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