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Chicken and Rice
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| 1 can each: Cream of chicken Cream of mushroom Cream of celery | |
| Can | water |
| 4 boneless, skinless, chicken breasts | |
| 1 stick | butter |
| 1 1/2 cups | per cooked rice |
Place chicken breasts in a 9x13 pan
Mix soups, water, rice together, pour over chicken breasts.
Dot with butter on top
Bake at 350* for 1 hour
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