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"The belly rules the mind."--Spanish Proverb

Chicken and Rice Casserole Recipe

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This recipe for Chicken and Rice Casserole is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
Whole chicken (use neck, back, wing tips to make chicken broth) OR favorite chicken pieces

Broth:
Chicken back, neck, wing tips
2 teaspoons salt
2 whole Peppercorns
1 Onion, quartered
1 Celery rib, cut in large chunks
1 Bay Leaf
3 cups water

Chicken:
Salt and Pepper to taste
Flour
Oil for browning

Rice:
1 cup rice
Salt and Pepper to taste
2 Bay Leaves
Broth

Directions:
Directions:
Place broth ingredients in large pot and cover with water. Bring to slow boil, then simmer for 30 minutes. Strain broth in large measuring cup or bowl and set aside.

Season chicken with salt and pepper and flour. In cast iron skillet, pour in enough to brown the chicken pieces. Using medium-high heat, brown the chicken. Put them in a casserole dish. Add rice, salt, pepper and bay leaves. Pour browned bits from skillet and broth over all. Cover and bake in 350º oven for 1-1/2 hours.

Personal Notes:
Personal Notes:
This is an Obets' family favorite. This is Greg's comfort food. He and I both love it but we could never make it as good as Patti. We have modified this over the years. We use boxed chicken broth and boneless skinless chicken breasts (good time saver).

 

 

 

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