Chicken Copenhagan

9 ingredients
5 steps

Ingredients

  • 1 c. long grained rice (not Minute Rice)
  • 8 or 10 chicken breasts (or any pieces)
  • 1 c. hot water*
  • 1 tsp. salt
  • 1/4 lb. margarine
  • paprika
  • 2 cans mushroom soup, undiluted
  • 1 can celery soup, undiluted
  • almonds

Directions

  1. 1
    Butter 13 x 8 x 1 3/4-inch Pyrex dish.
  2. 2
    Pour and spread uncooked rice; add hot water and salt.
  3. 3
    Place chicken pieces over rice; dot with margarine.
  4. 4
    Sprinkle with paprika; cover with soup and sprinkle with almonds.
  5. 5
    Cover tightly with foil and bake at 250° for 4 hours.

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