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Baked French Rice

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“I have made this SO many times with Creamy Chicken Bake, for family and friends, that they expect it at least once a year. My friend, Diane, first served us this 30 years ago, when we were neighbors.”
READY IN:
1hr 15mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

  • 1 (14 ounce) can onion soup, undiluted
  • 12 cup butter, melted
  • 1 (8 ounce) can sliced mushrooms
  • 1 (8 ounce) can water chestnuts, sliced
  • 2 cups white rice, uncooked

Directions

  1. Combine soup and butter, stir well.
  2. Drain mushrooms and water chestnuts, reserving liquid.
  3. Add enough water to liquid to make 1 1/2 cup.
  4. Add mushrooms, waterchestnuts, liquid and rice to soup mixture.
  5. Pour into 9X12 greased baking dish.
  6. Cover and bake at 350 degrees for 1 hour.

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