Food Sunday: Chicken and Rice Casserole
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