Chicken Chartruse - Carolyn Chance

• 1 whole chicken
• 2 teaspoons salt
• 2 cups broth
• 2 cups rice
• 2 (8 ounce) cans mushroom soup (low sodium)
• 1 tablespoon minced onion
• 1 cup breadcrumbs
• 3 slices bread, with
• butter

1. Boil 1 large chicken (real fat), 2 TSP salt.
2. Set aside to cool.
3. Then cut chicken into small pieces.
4. DO NOT use skin.
5. Skim broth, set aside 1 cup of broth.
6. Boil 2 cups rice in remaining broth.
7. Add 2 cans mushroom soup & chicken, 1 TBSP minced onions, mix well.
8. Pour into 9x12 baking dish, 1 cup bread crumbs moistened with fat you set aside.
9. Cut bread & butter slices into cubes & cover dish.
10. Then, also pour fat over it too.
11. Bake @ 350 degrees for 20-30 minutes until brown.
12. ** Do not use liver or gizzards**.

chicken, salt, broth, rice, mushroom soup, onion, breadcrumbs, bread, butter

Taken from www.food.com/recipe/chicken-chartruse-carolyn-chance-399070 (may not work)