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Very rich chicken casserole to make every now and then for special occasions. It has a longer cook time, but the chicken comes out so tender you don't need a knife to cut it. It is wonderful served over rice, it just sucks up the extra sauce and has such a great flavor. The original recipe from my mother called for cream of mushroom soup, but I do not like mushrooms, so I make it with cream of chicken soup.
Units: US | Metric
Serving Size: 1 (180 g)
Servings Per Recipe: 6