Mrs. Walker's Chicken and Rice Casserole from the 1960s |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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chicken and rice - kids LOVE this stick-to-your-ribs comfort food - great to make ahead, too... Ingredients:
3 -4 lbs frying chickens |
1/3 cup flour, mixed with |
salt and pepper |
1/4 cup butter |
1 (10 3/4 ounce) can cream of chicken soup |
2 1/2 tablespoons minced onions |
1 tablespoon chopped parsley (dried is fine) |
1 teaspoon salt |
1/8-1/4 teaspoon dried thyme |
1/2 teaspoon paprika |
1/2 teaspoon dried celery flakes (can be omitted) |
2 cups water |
1 cup uncle ben's converted brand rice |
Directions:
1. Roll chicken in seasoned flour and saute in butter until golden brown.
2. Mix soup, minced onion and seasonings in a saucepan.
3. Gradually stir in 2 cups water.
4. Bring to a boil, stirring constantly.
5. Add 1 cup Uncle Ben's converted rice [it's better not to substitute this].
6. Pour into 2-quart casserole dish. Top with sauteed chicken. Cover and bake.
7. Check in 30 minutes and if rice is too dry, add more water.
8. Bake another 30 minutes. Let rest 5-15 minutes.
9. You can substitute vegetable flakes or celery seed for the celery flakes - but your family will love this so much, it'll be WORTH keeping celery flakes on hand.
10. Also, you can use skinned chicken breasts and just fry those up - to speed up preparation.
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