Grandmas Chicken And Rice Soup Beyer Beware Recipes
GRANDMA'S CHICKEN AND RICE CASSEROLE
This chicken and rice casserole is one of my favorite recipes from my grandmother. It makes great leftover meals, too, perfect for someone with a busy lifestyle.
Provided by Josh Butler
Categories Chicken and Rice Casserole
Time 1h20m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease an 11x7-inch baking dish with butter.
- Stir chicken, soup, rice, celery, salad dressing, eggs, lemon juice, and onion together in a large bowl. Pour into the prepared baking dish. Sprinkle with cornflake crumbs.
- Bake in the preheated oven for 45 minutes. Sprinkle with almonds and bake until bubbly, about 15 minutes longer.
Nutrition Facts : Calories 379.7 calories, Carbohydrate 20 g, Cholesterol 192.1 mg, Fat 23.2 g, Fiber 1.3 g, Protein 21.1 g, SaturatedFat 4.6 g, Sodium 685.3 mg, Sugar 5.7 g
GRANDMA'S CHICKEN AND RICE SOUP
Grandma used to make this all the time when we were kids. The egg added nutrition and looked pretty in the pot. The recipe calls for 2 chicken bouillon, but I don't use it.
Provided by WI Cheesehead
Categories Stocks
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Add stock, onions, carrots, parsnip, celery, salt, chicken, and uncooked rice to a large soup pot; cook covered for 20 minutes on simmer.
- At the end, add beaten egg slowly to soup in a constant stream, while whisking soup slowly. This will produce a swirled egg pattern in the soup.
Nutrition Facts : Calories 359.2, Fat 11, SaturatedFat 3, Cholesterol 110.6, Sodium 568.6, Carbohydrate 28.4, Fiber 1.6, Sugar 7.2, Protein 34
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