Recipes: Garrett, Neely, & Sullivan

Gail W. Tolbert's Chicken Rice Casserole
1/4 cup chopped onion
1 Tbsp. butter
1 can chicken broth
1 can (5 oz.) Swanson (or other brand) chunk chicken
1 cup shredded cheese
1/2 cup raw regular rice
Cook onion in butter until tender.  In a 1 1/2 quart casserole dish, mix together onion, chicken broth, chunk chicken, cheese, and rice.  Cover and bake at 375 degrees for 1 hour.  Garnish and serve.  Makes 4 servings.