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Wild Rice & Chicken Liver Casserole Recipe

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This recipe for Wild Rice & Chicken Liver Casserole, by , is from Dick's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Richard Bailey
Added: Wednesday, February 8, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 c. cooked wild rice (follow container instructions)
1 pound chicken livers, washed, trimmed and cut into bite size
1/4 to 1/2 tsp. thyme
1 green onion, chopped fine
7 tbsp butter, divided
4 tbsp. dry bread crumbs
dash of pepper

Directions:
Directions:
Cook rice per package instructions, adding thyme and pepper and set aside. Fry green onion in 3 tbsp. butter until tender. Add chicken livers and cook, stirring, until just pink--livers should be slightly rare. Mix livers with cooked rice in casserole. Melt remaining 4 tbsp. butter in a small bowl and add bread crumbs. Mix together and sprinkle over chicken and rice. Bake casserole at 350 degrees for 15 to 20 minutes. Check to see if livers are cooked but not hard.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
40 minutes
Personal Notes:
Personal Notes:
May be prepared ahead of time. Keep covered in refrigerator. Heat chilled casserole at 350 degrees for 30 minutes and serve with steamed vegetables.

 

 

 

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