Chicken-Corn Pilaf

"I got this recipe from a cookbook that I got as an engagement gift in 1967. It is from the McCall's Cookbook that was published in 1963. My copy actually fell apart and I had to get another copy on-line. I thought I was a gourmet cook when I made this and so did Peter Pan and our friends who I served it to."
 
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Ready In:
15mins
Ingredients:
8
Serves:
4-6
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ingredients

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directions

  • Melt butter in medium skillet.
  • Saute rice, stirring frequently, until golden brown.
  • Add remaining ingredients, mixing well.
  • Cook tightly covered over low heat for 5 minutes.
  • Serve with sliced tomatoes, if desired.

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