Recipe – Aunt Henney’s Sunday Chicken
Submitted by Barbara Hellman
1 can cream of celery soup
1 can cream of mushroom soup
1/2 c. milk
1 pkg. dry onion soup
4 large chicken breasts (bone in)
(OR 6 to 8 boneless breasts)
Butter large casserole dish. Spread rice in pan. Combine soups and milk and pour over rice. Lay pieces of (rinsed) raw chicken over soup and rice (do not salt or pepper). Sprinkle package of dry onion soup on top of chicken.
Bake 2 1/4 hours at 325 degrees. Don’t peek! Seal dish tight with foil before placing into oven.
As an addition to the website, we are posting recipes from our 50th Anniversary Cookbook. Thank you, Karen Schoenfelder, for cooking this one!
If you would like to resubmit a recipe from a Holy Family Cookbook, email it, the page number, and a picture of the final presentation for the website, to firstname.lastname@example.org