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Golden Chicken Casserole

Yields1 Serving

 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
  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

Cook 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.


Melt 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.


Combine 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.


Spread 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.


Bake in moderate oven (350°) 30 minutes.
Yield: Makes 10 to 12 servings.