Ingredients: |
Ingredients: Cooking the Chicken:
1 chicken, 3-5 lbs.
1 medium onion, chopped
2/3 c. celery, chopped
2 bay leaves
Salt and pepper
The Sauce:
3 c. chicken stock (use stock from the chicken you have cooked)
Juice from 2 3-oz. cans of mushrooms
1 c. evaporated milk
1/2 c. butter
1/2 c. flour
1/2 tsp. turmeric
1/4 tsp. oregano
1 c. grated Velveeta cheese
The Add-ins:
Mushrooms from the 2 3-oz. cans you have drained for the juice
1 4-oz. can pimento
1 can green peas (English peas) drained
2 c. cooked rice
1 tsp. salt
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Directions: |
Directions:Cook chicken:
Cook chicken with all ingredients and water to cover 1/2 of the chicken. Simmer, covered, until tender (approximately 1 hour). Cool. Discard skin and bones. Pour stock through strainer. Cut meat into bite-size pieces.
Make sauce:
Melt butter in saucepan over low heat. Stir in flour, salt; blend evenly. Add stock, mushroom juice, and canned milk. Cook over low heat until thick and smooth, stirring constantly. Add spices, cheese. Stir in the add-ins.
Assemble:
Butter large casserole. Layer rice on the bottom. Scatter chopped chicken meat over rice. Add some of sauce. Continue layers (rice-chicken-sauce). top with additional cheese, if desired.
Bake: Bake for 30 minutes at 350º for 30 minutes, until hot and bubbly.
Notes: Save the onion and celery from the stock and add to the cooked sauce. Thin the sauce with the stock, if desired. |
Personal
Notes: |
Personal
Notes: If there is one recipe in this collection that is a family favorite, it is this one. It is not made all that often because while it is not technically difficult to make, it is time-consuming. Perhaps the rarity with which it appears on the table enhances its desirability. A suggestion for easing the demands of time and commitment on any given day is to prepare the chicken on one day and finish off the recipe the next. Refrigerating the broth allows the chicken fat to congeal so that you can skim off some of the excess.
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This recipe for Chicken Tavern Style is from