Recipe - Rice And Chicken Casserole

1 cn Cream of Celery soup
1 cn Cream of Mushroom soup
1 cn Cream of Chicken soup
1 cup Mayonnaise
1 teaspoon Worstershire sauce
1 teaspoon Curry powder
1 teaspoon Dry onion
1/3 Stick butter/margarine,
melted
1 cup Long grain rice (not
instant)
4 Chicken breasts, skinned and
deboned

Mix soups, spices and butter/margarine. Measure out 1 cup and put aside.
Mix rice in remaining soup and put in ovenproof casserole. Lay chicken on
top of rice mixture, either cut up or in whole pieces, and cover with the 1
cup of soup mix. Bake uncovered at 350 degrees for 1 hour. Serves 4.

Posted to TNT Prodigy's Recipe Exchange Newsletter by BLAdams96@aol.com
on Mar 3, 1997.