Baked Chicken and Rice Delight |
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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 6 |
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This is an old old old recipe. I make it when I'm home on rainy Saturday afternoons, and then heat it up for work lunches. Comfort food without the cream of mushroom soup! Ingredients:
4 -5 cups cooked chicken (or turkey) |
1/4 teaspoon salt |
1/2 teaspoon pepper |
1 teaspoon dried basil |
1 1/2 teaspoons dried rosemary |
1 cup raw rice |
2 -3 cups chicken broth |
3 tablespoons butter |
1 onion |
1 cup evaporated milk |
Directions:
1. Place meat in a greased casserole dish (approximately 9 x 13 inches).
2. Sprinkle with salt and herbs (I never measure; I just sprinkle from the jar).
3. Saute onions in butter until clear.
4. Arrange onion over chicken.
5. Sprinkle rice evenly over the top and add chicken broth to cover.
6. Cover pan tightly with aluminum foil and bake at 350 degrees for one and a half hours.
7. Add evaporated milk. Cover again and bake another thirty minutes. Don’t stir.
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