Mrs. Walker'S Chicken And Rice Casserole From The 1

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

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

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions