sandra's chicken and rice casserole – a delicious recipe with chicken, rice, chicken stock, mushrooms, onion, parsley. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
in a pan cover the chicken (I prefer legs but you can use breast )with water and salt and cook until tender
2
take the chicken from the coking water(stock)and slice it into small pieces (take the bones and the skin out)and set on the side
3
save 3cups from the coking water add the tumeric and cook the rice
4
on a saucepan put a little of olive oil and add the onions and the mushrooms cook in medium heat for a couple of minutes
5
add the chicken cook a little beat more
6
and add the sour cream stir
7
put the chicken mix over the rice stir well
8
beat the eggs with the parsley and pour on top of everything sprinkle with parmasen an take to oven on 500F for 20 to25 minutes
1097
kcal
Calories
36
g
Fat
66
g
Carbs
125
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 4 chicken legs or 2breast, 1 1/2 cup rice, 3 cup chicken stock, 1 can sliced mushrooms, and more.
Yes, sandra's chicken and rice casserole 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.
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