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Chicken Rice Casserole

Type: Chicken, Poultry, Rice
Courses: Casseroles, Main Course
Serves: 1 people

Recipe Ingredients

3 cups 480g / 16ozCooked rice - * see note
1/2 cup 31g / 1.1ozOnion - chopped
1/2 cup 99g / 3.5ozButter
1/4 cup 15g / 0.5ozFlour
1/2 lb 227g / 8ozFried mushrooms
1 cup 237mlChicken broth
1/2 cup 118mlWhite wine - (or dry vermouth or
2 tablespoons 30mlBrandy
1 cup 237mlSour cream
3 cups 187g / 6.6ozCooked chicken - ** see note
  Salt and pepper - to taste
1/4 cup 23g / 0.8ozToasted slivered almonds - *** see note

Recipe Instructions

*I use wild and brown rice in equal parts (cooked separately) **I have cooked chicken breasts in broth with wine and brandy added, then cut them up and saved the broth for the casserole. ***(important; toast as oven is preheating

Once chicken and rice are prepared, saute onion in butter. Remove onions (put them aside for later) and whisk in flour. Add chicken broth (may need to extend to equal 1 1/2 c) and whisk.

Add sour cream and stir until thickened -- do not boil!

Add onions, rice, mushrooms, and chicken. Adjust seasonings.

Turn into 2 quart casserole. Top with almonds. Bake at 350F for 30 minutes. Makes 6-8 servings

Connie McCarthy


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