Mrs. Walker'S Chicken And Rice Casserole From The 1960S Recipe

Name: Mrs. Walker'S Chicken And Rice Casserole From The 1960S
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Roll chicken in seasoned flour and saute in butter until golden brown.
2
Mix soup, minced onion and seasonings in a saucepan.
3
Gradually stir in 2 cups water.
4
Bring to a boil, stirring constantly.
5
Add 1 cup Uncle Ben's converted rice [it's better not to substitute this].
6
Pour into 2-quart casserole dish. Top with sauteed chicken. Cover and bake.
7
Check in 30 minutes and if rice is too dry, add more water.
8
Bake another 30 minutes. Let rest 5-15 minutes.
9
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.
10
Also, you can use skinned chicken breasts and just fry those up - to speed up preparation.

480

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 -4 lbs frying chickens, 1/3 cup flour, mixed with, salt and pepper, 1/4 cup butter, and more.

Yes, Mrs. Walker'S Chicken And Rice Casserole From The 1960S falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mrs. Walker'S Chicken And Rice Casserole From The 1960S

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