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Food Sunday: Chicken and Rice Casserole

Mmm... baked chicken on rice

Baked chicken on rice

When we would have the occasional big Sunday dinner at my grandmother’s house, it was most likely to be a Chicken and Rice Casserole. Looking through my recipes this morning, I found this simple recipe and will then follow with how I recall my grandmother making this dish (which for the record, is how I have made this dish a few times over the years).

First off is the recipe I found:
1 whole chicken cut up into pieces
1 cup of rice
1 can condensed Cream of Mushroom or Chicken Soup

Bake chicken at 350 in casserole dish for at least an hour, depending on size of pieces. Baste a couple of times. Partially cook the rice and pour over partially cooked chicken. Add soup diluted with a half can of water. Bake another half hour. Sprinkle parsley over top and serve.

Now, starting with the same basic ingredients, I remember Gran parboiling the chicken pieces. (I add a drizzle of olive oil and sea salt to the water before I turn on the heat for parboiling. Of course, I add a drizzle of olive oil and sea salt to the water I use to boil potatoes for mashed/whipped potatoes or for spaghetti.)

As Gran would do, I also go ahead and cook the rice most of the way. I use the rice as the base in the casserole dish. I put the parboiled chicken pieces on the bed of rice then cover with the soup diluted with a half cup of water as above. I bake in the oven at 350 for about 45 minutes then garnish with the parsley and serve.

And because I can:

Photo from jeffreyw licensed under Creative Commons

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Small town Kentucky country boy lived all over the country. Currently in Ruskin, FL