=========================================================================== BBS: The GWE BBS [ASV/CIN] Date: 02-27-93 (11:11) Number: 220 From: VIDEO #92 @6293*1 Refer#: NONE To: ALL Recvd: YES Subj: Chicken and Rice Cass. Conf: (37) Home Cooki --------------------------------------------------------------------------- This should give plenty of flavor to your chicken: Baked Chicken and Rice Casserole 1 c. wild or white rice,raw 1/2 c. raw brown rice (or just use white again) salt and pepper to taste 6 whole chicken pieces 1 package dehydrated Lipton's onion soup 1 can cream of celery soup 2 soup cans water Put rice in bottom of 2 quart pyrex casserole (make sure that the dimensions across the bottom are wide enough. If it's too narrow, all those chicken pieces piled on top of each other will keep the rice from cooking all the way through.). Salt and pepper the chicken pieces and place on top of rice. Sprinkle onion soup over all ingredients. Cover with cream of celery soup and water. Bake, uncovered at 425 degrees for 20 minutes. Then cover and bake at 350 degrees for 1 & 1/2 hours more. Serves 6. Flavorful! Tender! Got this out of a cookbook. I make it often. Video --- þ SLMR 2.1a þ Fish heads, fish heads, eat them up, yummmm!! =========================================================================== BBS: The GWE BBS [ASV/CIN] Date: 03-25-23 (24 19) Number: 416 From: GRANNY #44 @7354*2 Refer#: NONE To: ALL Recvd: YES Subj: Chili Relleno Casserole Conf: (37) Home Cooki --------------------------------------------------------------------------- 4 beaten eggs 2 cans chopped green chiles 8 oz grated monterey jack cheese 8 oz grated cheddar chjeese 1 12oz can eva[prated ,o;l 2 tbls flour 12 tsp salt In large bowl beat the eggs then add green chiles, monterey and cheddar cheese, evaporated milk, flour and salt. Stir. Pour into a greased 11x7x2 inch caserole dish. Bake in preheated oven 350 degrees for 35 min or until knife comes out clean. Makes 8 to 10 servings.