Chicken Copenhagen

8 ingredients
5 steps

Ingredients

  • 1 c. rice (not Minute rice)
  • 1 c. water
  • 8 to 10 pieces chicken, skin off
  • 2 cans celery soup
  • 1 can mushroom soup
  • 1/2 stick oleo
  • salt, pepper, cayenne pepper
  • toasted slivered almonds

Directions

  1. 1
    Butter large baking dish, put rice and water in bottom of dish, layer chicken over rice.
  2. 2
    Spoon the 3 cans of soup over chicken, dot with butter, add salt and pepper to taste.
  3. 3
    Sprinkle cayenne sparingly.
  4. 4
    Sprinkle toasted almonds over all.
  5. 5
    Cover tightly with heavy-duty foil, bake at 250° for 4 hours.

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