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Country Kitchen
May 1, 2011 Previous Recipe | Next Recipe
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2 (10-ounce) cans cream of celery soup
1 cup uncooked rice
2 cups milk
1 fryer, cut up, lightly salted and peppered
1 envelope dry onion soup mix

Preheat oven to 325 degrees. Stir together soup, rice, and milk. Pour into a baking dish. Place chicken pieces over rice mixture and sprinkle evenly with soup mix. Cover with a glass lid or tightly cover with foil and cook 2 hours.





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