Mrs Walkers Chicken And Rice Casserole From The 1960s Recipes

MRS. WALKER'S CHICKEN AND RICE CASSEROLE FROM THE 1960S

Make and share this Mrs. Walker's Chicken and Rice Casserole from the 1960s recipe from Food.com.

Provided by carrie sheridan

Categories One Dish Meal

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 13

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

Steps:

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.

Nutrition Facts : Calories 690.6, Fat 45.1, SaturatedFat 15.5, Cholesterol 195.2, Sodium 938, Carbohydrate 22.6, Fiber 0.6, Sugar 0.5, Protein 45.7

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

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