Prep 15 mins
Cook 30 mins
I got this recipe from my church cookbook. I made it a lot for my boys when they were very young. They loved it. *Added note: I think the kind of rice you use affects this recipe quite a bit. A sticky rice will absorb a lot of liquid, while a converted rice will not. I'm not sure, but I think you could adjust the liquid accordingly. I always use a more sticky rice.
- Mix chicken, rice and broth and set aside.
- Melt butter and pour into a 1 1/2 quart round casserole dish.
- Mix flour, baking powder, salt, sugar and milk and pour into casserole dish with butter.
- Spoon chicken/rice mixture into center.
- Bake at 350°F for about 30 minutes.
- Let stand 5 minutes before eating.
This was very easy to put together and cooked perfectly in the 30 minutes. I just made half a recipe for two of us and it was plenty. I had thought it would have a browned top but it turned out more like dumplings and did not brown. I used becel instead of butter, also used cooked brown rice, it worked just fine. We found it quite bland and colourless, for our tastes and if I were to make it again I would add some garlic and some other seasonings to kick it up a bit, with some peas and carrots for colour.
This was really good. I used regular long grain slow cooking rice made with two chicken boullian cubes added to the cooking water and left over rottisserie chicken, mostly breast meat. I baked it uncovered for forty minutes because it just looked like it could use a little more. The standing time really seemed to make the liquid around the dish into a nice creamy gravy. D.H. really liked it and had two helpings. Myself, I couldn't stay out of it in spite of the salad I'd planned for my own supper. Tasty comfort food. Yum!
We just finished dinner and this was great. So easy and filling. Total comfort food. I did add 1 cup of mixed vegetables to make it a one dish meal. I will be making this again for sure. Thanks Mandagirl!