Our good friend Lorraine Zelinka ruled Lock
, 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
oup 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
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