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Preheat oven to 350F. In medium-size bowl, mix until smooth the mushroom soup, milk and sour cream. Reserve one cup of this mixture and set aside. To remaining soup mixture blend in one-half the package of dry onion soup, the mushrooms, onions and rice. Spread in a large casserole. Place chicken pieces on top of rice mixture. Pour reserved mushroom soup mixture evenly over the chicken; top with remaining dry onion soup. Cover and place in oven. Bake for 1 hour. Uncover and continue baking for 15 minutes. Source: Adapted from Betty Crocker Cookbook, circa 1970 Posted to Bakery-Shoppe Digest V1 #186 by "Peggy L. Makolondra"
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|Serving Size: 1 Serving (86g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 153 (92%)|
|Amt Per Serving||% DV|
|Total Fat 17g||23 %|
|Saturated Fat 9.9g||50 %|
|Monounsaturated Fat 4.4g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 44.8mg||14 %|
|Sodium 69mg||2 %|
|Potassium 121.6mg||3 %|
|Total Carbohydrate 2.5g||1 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 2.5g|
|Protein 1.8g||3 %|
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Calories per serving: 166
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