Mrs Walkers Chicken And Rice Casserole From The 1960s Food

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

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.

CHICKEN AND RICE CASSEROLE

Steps:

• Melt butter in a Dutch oven with oil over high heat; swirl pan to blend. Add chopped mushrooms. Cook and stir over high heat about 2 minutes. Add onion and chicken breast pieces. Reduce heat to medium-high and cook until chicken is just cooked through, stirring in garlic the last minute or so.
• Add undiluted mushroom soup and the cheese spread (or if using Velveeta, dice it). Stir until cheese is melted. Remove pan from heat. Stir in the cooked rice, thawed broccoli, water chestnuts, sour cream and pepper. Spoon mixture into a 2-quart baking dish sprayed with a nonstick product.
• Bake at 400 degrees, uncovered, for 15 to 20 minutes. Remove from oven. Top with Cheddar cheese and breadcrumbs (a bit of grated Parmesan mixed in with the crumbs is optional). Return to oven until cheese melts.