Title: Miss Allie's Chicken and Rice Casserole
Categories: Casseroles, Poultry, Rice/grains
Yield: 4 Servings
3 lb Chicken; up to 4 lb *
Salt
Pepper
1 lg Onion; peeled, chopped
4 oz Can mushrooms; drained
4 tb Butter; cut into small pieces
3 c Chicken stock; boiling
1 c Dry long-grained rice
Preheat oven to 350 F.
Place half of the chicken in a Dutch oven (or heavy casserole with
tight-fitting lid) and season with salt and pepper.
Cover with the onions, mushrooms and half of the butter. Cover with
remaining chicken, season, and dot with butter. Cover and bake for
about 45 minutes. Remove chicken pieces; add rice and stir into
cooking fat. Add the boiling stock. Place chicken over mixture.
Recover and bake for about 1 hour, or until rice and chicken are
tender and almost all liquid has been absorbed.
