Mrs. Walker's Chicken and Rice Casserole from the 1960s

Name: Mrs. Walker's Chicken and Rice Casserole from the 1960s
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 6-8 serving(s)
Ingredients: 3 -4 lbs frying chickens; 1/3 cup flour, mixed with; salt and pepper; 1/4 cup butter; 1 (10 3/4 ounce) can cream of chicken soup; 2 1/2 tablespoons minced onions; 1 tablespoon chopped parsley (dried is fine); 1 teaspoon salt; 1/8-1/4 teaspoon dried thyme; 1/2 teaspoon paprika; 1/2 teaspoon dried celery flakes (can be omitted); 2 cups water; 1 cup Uncle Ben's converted brand rice

(1)

Recipe by carrie sheridan

chicken and rice - kids LOVE this stick-to-your-ribs comfort food - great to make ahead, too...

READY IN: 1hr 30mins

SERVES: 6-8

UNITS: US

INGREDIENTS

Nutrition

3 -4

lbs frying chickens
¹⁄₃

cup flour, mixed with
salt and pepper
¹⁄₄

cup butter
1

(10 3/4 ounce) can cream of chicken soup
2 ¹⁄₂

tablespoons minced onions
1

tablespoon chopped parsley (dried is fine)
1

teaspoon salt
¹⁄₈ - ¹⁄₄

teaspoon dried thyme
¹⁄₂

teaspoon paprika
¹⁄₂

teaspoon dried celery flakes (can be omitted)
2

cups water
1

cup Uncle Ben's converted brand rice

DIRECTIONS

Roll chicken in seasoned flour and saute in butter until golden brown.
Mix soup, minced onion and seasonings in a saucepan.
Gradually stir in 2 cups water.
Bring to a boil, stirring constantly.
Add 1 cup Uncle Ben's converted rice [it's better not to substitute this].
Pour into 2-quart casserole dish. Top with sauteed chicken. Cover and bake.
Check in 30 minutes and if rice is too dry, add more water.
Bake another 30 minutes. Let rest 5-15 minutes.
You can substitute vegetable flakes or celery seed for the celery flakes - but your family will love this so much, it'll be WORTH keeping celery flakes on hand.
Also, you can use skinned chicken breasts and just fry those up - to speed up preparation.

Submit a Recipe Correction