Miss Allie's Chicken & Rice Casserole
Yield
12 servingsPrep
20 minCook
1 hrsReady
2 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | pounds |
chicken
|
|
| 1 | can |
mushrooms
|
*
|
| 4 | tablespoons |
butter
|
|
| 3 | cups |
chicken broth
|
|
| 1 | cup |
rice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.8 | kg |
chicken
|
|
| 1 | can |
mushrooms
|
*
|
| 6E+1 | ml |
butter
|
|
| 7.1E+2 | ml |
chicken broth
|
|
| 237 | ml |
rice
|
|
Directions
Place half of the chicken in a Dutch oven and season with salt and pepper.
Cover with the onions, mushrooms and half of the butter.
Cover with remaining chicken, season, and dot with butter.
Cover and bake for about 45 minutes.
Remove chicken pieces; add rice and stir into cooking fat.
Add the boiling stock. Place chicken over mixture.
Recover and bake for about 1 hour, or until rice and chicken are tender and almost all liquid has been absorbed.
