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Chicken, Broccoli and Yellow Rice Casserole Recipe

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This recipe for Chicken, Broccoli and Yellow Rice Casserole, by , is from Harry's Favorite Recipes Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lee Thomas
Added: Wednesday, March 25, 2009


1 tsp vegetable oil
1 whole chicken, 3 1/2 lbs
Package of chicken backs/parts
4 skinless, chicken thighs
1 can (10 oz.) condensed cram of chicken soup
1 can (10 oz.) condensed cram of mushroom soup
4 cups fresh chicken stock
1/4 tsp paprika
1 TBLS Creole seasoning
1/4 tsp fresh ground black pepper
1 1/2 cups uncooked yellow rice (Zatarans)
1/2 cup uncooked white rice
1 cup frozen broccoli flowerets
1/2 cup frozen early peas
1/2 cup celery, chopped
1/2 cup green pepper, chopped
1/2 cup white onion, chopped

1. Cut chicken into frying pieces. Reserve legs and wings for another time.
2. Place chicken backs along with package of chicken backs/parts in 4-5 quart pot along with 6 cups of water and boil for 45 minutes to make a fresh chicken stock. Season pot with salt and pepper. When cooled removed meat from bones and set aside reserving the stock
3. Season chicken breasts and thighs with Creole seasoning and brown both sides in a heavy skillet. Drain and set aside.
4. In meantime chop vegetables and saute until translucent. Season with salt and pepper,
5. In a 5 quart pot add yellow and white rice, mushroom and chicken soup, peas, broccoli, fresh chicken stock, sautéed vegetables, and 4 cups of fresh chicken stock, and meat picked from bones. Stir mixture.
6. Bring pot to boil and simmer for 10 minutes. Pour mixture into a buttered, large casserole dish. Place brown chicken on top, sprinkle with paprika.
7. Cook covered in 350 degree oven for 30 minutes. Remove cover and cook for an additional 15 minutes.
8. Casserole is done when chicken is cooked through and rice is tender.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
30 minutes




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