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October 23, 2018
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Rice, Chicken and Spinach Casserole

2 pounds spinach
2 large onions, chopped fine
2 tablespoons oil
4 pounds uncooked white rice (about 10 cups)
2 pounds cooked chicken meat, cubed
2 (26-ounce) cans cream of chicken soup
3 quarts of milk (or water)
1 teaspoon turmeric
1 teaspoon salt
2 teaspoons pepper

Cook spinach until just wilted and chop coarsely. Saute onions in oil until soft. Combine all ingredients in a large roasting pan. Bake in 375-degree oven for 1 hour, or until rice is tender and liquid has been absorbed. Serves 15 to 40.

Note: They use standard 4-inch-deep hotel pans that fit into the inserts on a steam table.

Thursday, October 25, 2001

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