Mrs Walkers Chicken And Rice Casserole From The 1960s Recipes
RETRO CHICKEN AND RICE CASSEROLE
Looking for a hearty dinner made using frozen sweet peas? Then check out this delicious chicken and rice casserole that's topped with potato chips.
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 8
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
- In 8-inch skillet, melt butter over medium heat. Cook onion in butter 5 minutes, stirring frequently, until tender.
- Meanwhile, cook rice in microwave as directed on package.
- In large bowl, gently toss onion, rice, chicken, peas, cheese, mayonnaise, soup, water chestnuts and pimientos. Spoon mixture into baking dish. Top with potato chips.
- Bake uncovered 20 to 25 minutes or until bubbly.
Nutrition Facts : Calories 610, Carbohydrate 30 g, Fat 6, Fiber 4 1/2 g, Protein 26 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 810 mg
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
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
CHICKEN AND RICE CASSEROLE
Quick 'n' easy chicken and rice casserole.
Provided by sharker
Categories Chicken Breasts
Time 1h10m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Spread rice into a casserole dish. Lay chicken breasts onto the bed of rice. Sprinkle French onion soup mix over the chicken. Pour cream of mushroom soup over the chicken. Cover casserole dish with aluminum foil.
- Bake in preheated oven for 45 minutes. Remove aluminum foil and continue baking until the rice is tender and the chicken no longer pink in the center, about 15 minutes more.
Nutrition Facts : Calories 382.1 calories, Carbohydrate 46.5 g, Cholesterol 68.4 mg, Fat 6.4 g, Fiber 1 g, Protein 32.2 g, SaturatedFat 1.5 g, Sodium 1189.3 mg, Sugar 1.5 g
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