Chicken and Rice Casserole

Serves: 8
Total Calories: 896


3 pounds broiler-fryer chicken, cut into parts
1 onion sliced
1 tablespoon salt
2 cups water
1 teaspoon salt
1 cup long grain rice uncooked
1/2 cup butter
1 cup mushrooms sliced
1/2 cup flour
3 cups chicken broth
1 cup cream heavy
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon turmeric
1/4 teaspoon oregano crushed
2 tablespoons green onions, sliced
1 cup Cheddar cheese, shredded


Wash chicken parts. In large kettle cook chicken parts in enough water to barely cover chicken add sliced onion and 1 tablespoon salt. When chicken is tender, drain save broth. Remove bone and skin from chicken pieces cut into pieces and set aside. In medium saucepan bring 2 cups water to boil, add 1 teaspoon salt stir in rice, reduce heat cover and cook 25 minutes.
Meanwhile, in medium saucepan melt butter (or margarine) over medium heat add sliced mushrooms cook and stir until lightly browned. Sprinkle flour over mushrooms and gently stir. Add 3 cups reserved chicken broth cook and stir until smooth and thick. Add cream and seasonings. Spoon cooked rice into 3-quart casserole top with chicken, then with sauce. Sprinkle with sliced green onions and cheese. Bake at 400 degrees F. for 20 to 30 minutes.

Quick Chicken and Rice Casserole: Prepare 1 package (7 ounces) quick-cooking rice according to package directions. Spoon into 2-quart casserole. Arrange two 5-ounce cans chunk chicken over top. Combine 1 can (10 3/4 ounces) cream of chicken soup with 1 can (10 3/4 ounces) chicken broth and 3/4 cup heavy cream. Season as above with turmeric and oregano. If desired, add 1 can (4 ounces) mushrooms stems and pieces, drained. Pour sauce over casserole. Top with green onions and cheese bake as above. Makes 6 to 8 servings.

Nutritional Facts:

Serves: 8
Total Calories: 896
Calories from Fat: 245

This Chicken and Rice Casserole recipe is from the Managing Your Meals Cookbook. Download this Cookbook today.

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