|Our good friend Lorraine Zelinka ruled Lock
Haven, PA, with this casserole. We've made
it for years and love it, leftovers and all.
About 3 chicken breast halves, cut in bite-size pieces
1 1/2 cups of uncooked white rice
2 cans of cream of mushroom soup
1 can of cream of chicken soup
1 1/2 cans of milk
1/4 cup (1/2 stick) of butter
1/2 to 1 cup of fresh mushrooms, diced small (optional)
Preheat the oven at 300 degrees.
In a large saucepan melt the butter on medium heat, and then add the soups
(and diced mushrooms if you're including them). Add the rice and 1-1/2
soup cans of milk to the saucepan and stir until well blended.
Grease a 9 x 13-inch baking dish (an aluminum pan works better than glass:
some rice that touches the glass will cook hard). Spread half of the rice-soup
mixture in the bottom of the baking pan. Arrange the chicken pieces on top
of the mixture, using enough chicken pieces to make a crowded layer. Then
spread the rest of the mixture on top, covering the chicken. Cover the pan
with aluminum foil and bake at 300 degrees for 3 hours. Uncover during the
last half-hour to lightly brown the top.
Let it cool for five minutes before serving.
|Tip from August:
A good Sunday dinner, it can
bake while you're in church.
|The Head Chef presents ...
Chicken Rice Casserole
at The Fatted Café