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1 can cream of chicken soup
1 can cream of celery soup
1 can Minute Rice
1 can cut up chicken or turkey
1 can French fried onion rings
1 can water
Salt and pepper to taste

Blend soups, water and rice. Heat slow. Add chicken; bring to a slow boil, being careful not to burn. Cover, cook for 5 minutes low heat. Pour into buttered casserole dish. Top with onion rings. Bake for 20 minutes, 325-350 degrees.

This is my keep on "hand meal". Serve with green bean casserole and tossed salad, cranberry sauce.

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