Chicken Dana
(From Little Rock Cooks...Recipes Handed Down from Generation to Generation)



2 tablespoons butter

1 cup uncooked rice

6 to 8 chicken pieces

Salt and pepper to taste

1 (10-ounce) can asparagus soup

1 (8-ounce) carton sour cream

1/2 cup white wine

1 (3-ounce) can mushrooms

Parmesan cheese

2 (14-ounce) cans asparagus



Melt butter in bottom of pan; put in uncooked rice; lay chicken pieces on top; salt and pepper to taste.

Mix soup, sour cream, wine and mushrooms; pour half of mixture over chicken and sprinkle Parmesan cheese over all.

Place drained asparagus on top and cover with remaining soup mixture.

Bake 55 minutes at 350 degrees.

Serves 4 to 6


Copyright 1972 The Junior League of Little Rock, Inc. All rights reserved.

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The Junior League of Little Rock, Inc. is an organization of women committed to promoting voluntarism, developing the potential of women, and improving the community through the effective action and leadership of trained volunteers. Its purpose is exclusively educational and charitable. Proceeds from the sale of Little Rock Cooks support the projects and programs of the Junior League of Little Rock, Inc.