Chicken Chartruse - Carolyn Chance

1. 1

   Boil 1 large chicken (real fat), 2 TSP salt.

2. 2

   Set aside to cool.

3. 3

   Then cut chicken into small pieces.

4. 4

   DO NOT use skin.

5. 5

   Skim broth, set aside 1 cup of broth.

6. 6

   Boil 2 cups rice in remaining broth.

7. 7

   Add 2 cans mushroom soup & chicken, 1 TBSP minced onions, mix well.

8. 8

   Pour into 9x12 baking dish, 1 cup bread crumbs moistened with fat you set aside.

9. 9

   Cut bread & butter slices into cubes & cover dish.

10. 10

    Then, also pour fat over it too.

11. 11

    Bake @ 350 degrees for 20-30 minutes until brown.

12. 12

    ** Do not use liver or gizzards**.

* Per serving · 4 servings · Values may vary.

No additional tips available.