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Chicken Pilaf
From The Collectors Newsletter #480 December 2006 (12-07-2006)

Susan requested a recipe for " Chicken Pilaf".
Here is one response. If you have a variation of this recipes that you
would like to share with our readers, send them to us at recipes@tias.com
Be sure to also check out this weeks recipe request, below.
1 c. long grain rice...or rice pilaf
1 env. dry Lipton's onion soup
2 chickens, cut up
3/4 c. orange juice
1/4 c. sherry
1 can golden mushroom soup, undiluted
Fresh or canned mushrooms as desired
Butter a large baking dish or pan (13 x 9 inches or larger). Put rice over
bottom of the pan and shake to coat evenly. Arrange chicken skin side
up, along the whole pan on top of rice. Mix orange juice, sherry and
soup; pour over chicken and rice. Add mushrooms. Sprinkle with
package of dry onion soup over the top. Cover with lid or foil. Bake at
325 degrees for 1 1/2 to 2 hours. Will be moist. If desired uncover and
bake last 15 to 20 minutes until rice is dry and chicken browned. If
using pork chops, brown chops first.
Did you know TIAS merchants have over 1000 vintage
cookbooks for sale online? They make great gifts. Take a

Vintage Kitchen items are practical and collectible. We've


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