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CHICKEN AND RICE CASSEROLE 
1 (3-4 lb.) whole chicken
6 c. uncooked Minute rice
1 tsp. salt
1 tbsp. celery salt
Pepper to taste
1 lb. grated sharp Cheddar cheese
1 can Campbell's cream of chicken soup
1 can Campbell's cream of celery soup
1 can drained green peas

Boil chicken and debone. Set aside. Cook rice per instructions on box. Set aside. Grate cheese, add to rice.

Combine celery soup and cream of chicken soup with 1 can of broth from chicken and 1/2 can of milk. Stir. Add chicken, peas, soup mixture together. Mix well. Add rice and cheese mixture. Spread into casserole dishes. Cook at 350 degrees for 20-30 minutes. Top casseroles with more cheese. Makes 8-12 servings.

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