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Chicken, Mushroom & Rice Casserole's picture
  Stewing chicken 1 (Not Cut Up)
  Water 3 1⁄2 Cup (56 tbs)
  Onion 1 Medium, sliced
  Carrot 1 , scraped and halved
  Celery tops 1⁄4 Cup (4 tbs) (Handful Of)
  Salt 2 Teaspoon
  Bay leaf 1
  Cooked rice 6 Cup (96 tbs)
  Chicken fat 6 Tablespoon
  Flour 6 Tablespoon
  Light cream/Table cream 1 Cup (16 tbs)
  Canned sliced mushrooms 8 Ounce (2 Cans, 3 Or 4 Ounce Each)
  Canned pimientos 4 Ounce, diced (1 Can)
  Canned toasted slivered almonds 5 Ounce (1 Cup)
  Buttered bread crumbs 1 Cup (16 tbs) (Soft)

1. Combine chicken, water, onion, carrot, celery tops, salt and bay leaf in large kettle; cover; simmer 1 to 1/2 hours, or until tender.
2. Cool chicken in stock; remove, and skin. Take meat from bones; cut meat into bite-size pieces; place in medium-size bowl. Pour 1/2 cup stock over to keep chicken moist; cover and chill.
3. Strain remaining stock into a medium-size bowl; chill; skim off fat and save for Step 5. (This much can be done the day before.)
4. When ready to complete dish, heat 1 cup stock and pour over cooked rice in large bowl; let stand while making sauce.
5. Melt chicken fat from Step 3 in medium-size saucepan, adding butter or margarine, if needed, to make 6 tablespoons. Remove from heat; blend in flour; stir in 2 cups stock.
6. Cook over low heat, stirring constantly, until sauce thickens and boils 1 minute. Remove from heat; gradually stir in cream, mushrooms and their liquid, pimientos, almonds and chicken; season to taste with salt and pepper.
7. Make alternate layers of chicken and rice mixtures in buttered 12-cup casserole; sprinkle buttered bread crumbs around edge.
8. Bake in moderate oven (350°) 50 to 60 minutes, or until sauce bubbles around edges and crumbs are golden-brown.

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Chicken, Mushroom & Rice Casserole Recipe