"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Imperial Chicken Recipe

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This recipe for Imperial Chicken, by , is from Thyme and Seasons, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Barbara Boucher
Added: Tuesday, March 17, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 whole chicken or chicken pieces
1 box chicken broth + water to cover chicken
Salt and pepper
1 cup rice
2-1/2 cups water
1 tsp. salt
c. butter or margarine
c. Flour
1 c. cheddar, American or Velveeta cheese

Directions:
Directions:
Place chicken in deep pot. Add chicken broth and enough water to cover chicken. Add salt and pepper. Bring to boil. Reduce heat and simmer 1 hour until chicken is tender. Remove chicken from pot and save broth. Cool, de-bone and cut chicken into chunks.

Bring 2-1/2 cups of water and 1 tsp. salt to boil in saucepan. Add 1 c. rice, reduce heat to low and simmer about 45 minutes until rice is fluffy and water is absorbed.

Melt butter or margarine in saucepan. Add flour, stirring constantly until light brown. Slowly add chicken broth, stirring constantly over medium heat until thick and bubbly. Add salt and pepper to taste. Stir in cheese and chicken. Serve over rice.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
This is one of my childrens' favorites.

 

 

 

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