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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Chicken Rice Casserole Recipe

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This recipe for Chicken Rice Casserole is from From the Recipe Box of Doris Smith, 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:  
Chicken - use whatever parts you like (I always use chicken with bones, as it adds the broth)
Rice - use regular rice
Soup - use cream of mushroom, cream of celery or cream of chicken
Potato chips - crushed
Directions:
Directions:
Preheat oven to 350 degrees F

Cook chicken in light salted water, until tender. If cooking a lot of chicken, cook it in 2 or 3 batches, just cooking some and when it is done lift it out to cool and cook some more, in the same broth. Strain both to get small bones out. If broth isn't rich add chicken bouillon add rice and cook covered. Don't overcook it. It will finish cooking in oven. Take chicken off bones and cut up (throw skin and bones away). When rice is done add chicken and soup and salt and pepper. Chicken and Rice should be kind of soupy because it will thicken some in over. Cook 35 minutes (about) in 350 degree oven. Put crushed potato chips on top (before putting in oven) This is better cooked in a rather shallow dish.

 

 

 

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