Golden Chicken Casserole
by RetroRuth | May 16, 2020 |
From Farm Journal Cooking For Company 1968
[cooked-sharing]
4 pound chicken
1 large onion, quartered
1 ½ tsp salt
½ cup chicken fat, butter or margarine
½ cup flour
8 oz drained canned mushrooms
1 cup evaporated milk
1 tsp salt
⅛ tsp pepper
½ tsp turmeric
½ tsp crushed oregano
1 cup rice
2 ½ cups boiling water
1 ½ tsp salt
1 tbsp butter
½ cup chopped green onions
½ cup shredded milk cheese
1Cook chicken until tender in water to cover with onion and 1 1/2 tsp. salt added. Cool chicken ( reserving broth); remove skin and cut chicken meat in small pieces with kitchen scissors.
2Melt chicken fat in saucepan. Stir in flour; add 4 c. liquid (juice drained from mushrooms and chicken broth) and evaporated milk. Cook and stir until sauce is thick and smooth. Add 1 tsp. salt, pepper, turmeric, and oregano.
3Combine rice with boiling water; add 1 1/2 tsp. salt and butter. Cover and bake in a hot oven (400°) 30 minutes, or until tender.
4Spread rice in the bottom of a large casserole or baking dish. Top with chicken, then with green onions, sauce, and mushrooms; sprinkle cheese over top.
5 Bake in moderate oven (350°) 30 minutes.
Yield: Makes 10 to 12 servings.
Ingredients
4 pound chicken
1 large onion, quartered
1 ½ tsp salt
½ cup chicken fat, butter or margarine
½ cup flour
8 oz drained canned mushrooms
1 cup evaporated milk
1 tsp salt
⅛ tsp pepper
½ tsp turmeric
½ tsp crushed oregano
1 cup rice
2 ½ cups boiling water
1 ½ tsp salt
1 tbsp butter
½ cup chopped green onions
½ cup shredded milk cheese
Directions
1Cook chicken until tender in water to cover with onion and 1 1/2 tsp. salt added. Cool chicken ( reserving broth); remove skin and cut chicken meat in small pieces with kitchen scissors.
2Melt chicken fat in saucepan. Stir in flour; add 4 c. liquid (juice drained from mushrooms and chicken broth) and evaporated milk. Cook and stir until sauce is thick and smooth. Add 1 tsp. salt, pepper, turmeric, and oregano.
3Combine rice with boiling water; add 1 1/2 tsp. salt and butter. Cover and bake in a hot oven (400°) 30 minutes, or until tender.
4Spread rice in the bottom of a large casserole or baking dish. Top with chicken, then with green onions, sauce, and mushrooms; sprinkle cheese over top.
5 Bake in moderate oven (350°) 30 minutes.
Yield: Makes 10 to 12 servings.
AuthorRetroRuth