Here's the 1963 recipe for Chicken a la Can Can.
1 can (10 1/2 ounces) condensed cream of chick soup
1 can (10 1/2 ounces) condensed cream of celery soup
1 soup can water
1 can (12 ounces) boned chicken or 1 1/2 cups boned cooked chicken pieces
1 soup can (1 1/3 cups) Minute Rice
1 can (3 1/2 ounces) French fried onions
Combine soups, water and chicken. Add Minute Rice, right from the box. Stir to mix. Bring quickly to a boil. Cover; reduce heat, simmer for 7 minutes. Top with onions, heated according to directions on can. Serves 4 to 6.
Via Millie Motts