5 lb. stewing chicken, boiled with broth reserved,
meat removed and diced
8 cans cream of mushroom soup
1 large onion diced
1 pkg. (1 or 2 lb bag.) frozen peas
8 c. uncooked rice
8 c. bread crumbs
1/2 c. onion, chopped
Boil chicken in water to cover. Remove chicken and cool, reserving
broth.
Remove chicken from bones, and dice meat. Remove grease from stock
and
save stock to moisten bread crumbs, for extra flavor.
Cook rice as directed on package; heat soup with some of chicken
broth;
add onion; layer half of rice in bottom of greased pan(s) or an
electric roaster.
Add layer of chicken; then peas covering with the rest of the rice.
Pour soup mixture over all.
Bake at 350 deg. until bubbly on top and heated through.
This will serve 50-60 people
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