Title

Baked Chicken à Mangé & Rice

Subject

rice

water

cream of chicken soup

curry powder

Accent

salt

butter

chicken

seasoned salt

paprika

Description

Baked Chicken à Mangé Washburn
& Rice 5/20/77

1 c. rice uncooked
2 c. water
1 can cr. of chicken soup
1 t. curry powder
1 t. accent
1 t. salt
2 T. butter

} mix together
place in large saucepan
or baking dish w/cover

1 cut up chicken (2-3 lb), brown in butter
lay chicken on top of mixture
sprinkle tops with season salt and paprika

Bake in 375° oven, covered 1 hr, or until chicken
is done.

Card 1 Back: blank

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# Baked Chicken à Mangé & Rice

*Recipe from the kitchen of Washburn — May 20, 1977*

## Ingredients

- 1 cup rice, uncooked
- 2 cups water
- 1 can cream of chicken soup
- 1 tsp curry powder
- 1 tsp Accent (MSG)
- 1 tsp salt
- 2 Tbsp butter
- 1 cut-up chicken (2–3 lb), browned in butter
- Seasoned salt, to taste
- Paprika, to taste

## Instructions

1. Mix together the rice, water, cream of chicken soup, curry powder, Accent, salt, and butter.
2. Place mixture in a large saucepan or baking dish with a cover.
3. Brown the cut-up chicken in butter.
4. Lay the browned chicken on top of the rice mixture.
5. Sprinkle tops of chicken with seasoned salt and paprika.
6. Bake in a 375°F oven, covered, for 1 hour or until chicken is done.

## Editor's Notes

- **"à Mangé"** — French phrase appearing in the title; likely a family or source name rather than a culinary term, as "à manger" (to eat) would be unusual in this context.

Creator

Barb Washburn

Source

RCA0009 - From Loan Ledger to Kitchen: The Barb Washburn Collection (Family)

Date

5/20/77

Contributor

Washburn

Rights

Personal/Family

Format

Handwritten on printed card

Identifier

RCA0009-20260629-0080

Coverage

Washington, US Wisconsin, US