Dottie Ferrington
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

• 6 chicken pieces (I use breasts), salted and peppered

Brown chicken in the following:

• 2 Tbsp margarine
• 2 Tbsp cooking oil

Remove from skillet. Add to oil:

• 6 green onions chopped
• 1/2 cup green pepper, chopped
• 1/2 cup celery, chopped
• Small jar mushrooms, chopped

Mix until well coated with oil mixture. Add 1 cup raw rice and 2 cups chicken broth and mushroom juice. Simmer until all liquid is used up. Cover while simmering.

Add:

• 1 tsp chili powder
• Garlic powder
• Salt to taste
• Pepper to taste

Mix and pour into casserole. Lay chicken pieces on top. Cover, cook in 350 degree oven for 1 hour.

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IN HONOR OF CATHERINE BALLARD

Given by
Ballard Couples Class

Ken and Sheryl Cooper

Jon and Peggy Yelton

Loye Albritton

Jerry Boyce

Jim Caudill

John and Wilda Jean Hicks

Mike Mixon

Earl Shirey

Donnie and Mary Anne Tomlinson

Bill and Janice Roark

Gary and Myra Albritton

Harold and Lauralyn Aswell

Larry and Janice Brown

Jerry and Mary Decelle

Ralph and Janis McVay

Albert Stansbury

James Earl and Vicki Wiley

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