Chicken, Mushroom & Rice Casserole Recipe
Ingredients
| 1 stewing chicken not cut up | ||
| Water | 3 1/2 Cup (16 tbs) | |
| 1 medium-size onion, sliced | ||
| 1 carrot, scraped and halved | ||
| Handful of celery tops | ||
| Salt | 2 Teaspoon | |
| Bay Leaf | 1 | |
| Cooked rice | 6 Cup (16 tbs) | |
| 6 tablespoons chicken fat | ||
| Flour | 6 Tablespoon | |
| 1 cup light or table cream | ||
| Mushrooms | 2 Can (10oz), sliced | |
| Pimientos | 1 Can (10oz), diced | |
| Toasted slivered almonds | 1 Cup (16 tbs) | |
| Soft bread crumbs | 1 Cup (16 tbs), buttered | |
Directions
1. Combine chicken, water, onion, carrot, celery tops, salt and bay leaf in large kettle; cover; simmer 1 to 1/2 hours, or until tender.
2. Cool chicken in stock; remove, and skin. Take meat from bones; cut meat into bite-size pieces; place in medium-size bowl. Pour 1/2 cup stock over to keep chicken moist; cover and chill.
3. Strain remaining stock into a medium-size bowl; chill; skim off fat and save for Step 5. (This much can be done the day before.)
4. When ready to complete dish, heat 1 cup stock and pour over cooked rice in large bowl; let stand while making sauce.
5. Melt chicken fat from Step 3 in medium-size saucepan, adding butter or margarine, if needed, to make 6 tablespoons. Remove from heat; blend in flour; stir in 2 cups stock.
6. Cook over low heat, stirring constantly, until sauce thickens and boils 1 minute. Remove from heat; gradually stir in cream, mushrooms and their liquid, pimientos, almonds and chicken; season to taste with salt and pepper.
7. Make alternate layers of chicken and rice mixtures in buttered 12-cup casserole; sprinkle buttered bread crumbs around edge.
8. Bake in moderate oven (350°) 50 to 60 minutes, or until sauce bubbles around edges and crumbs are golden-brown.
2. Cool chicken in stock; remove, and skin. Take meat from bones; cut meat into bite-size pieces; place in medium-size bowl. Pour 1/2 cup stock over to keep chicken moist; cover and chill.
3. Strain remaining stock into a medium-size bowl; chill; skim off fat and save for Step 5. (This much can be done the day before.)
4. When ready to complete dish, heat 1 cup stock and pour over cooked rice in large bowl; let stand while making sauce.
5. Melt chicken fat from Step 3 in medium-size saucepan, adding butter or margarine, if needed, to make 6 tablespoons. Remove from heat; blend in flour; stir in 2 cups stock.
6. Cook over low heat, stirring constantly, until sauce thickens and boils 1 minute. Remove from heat; gradually stir in cream, mushrooms and their liquid, pimientos, almonds and chicken; season to taste with salt and pepper.
7. Make alternate layers of chicken and rice mixtures in buttered 12-cup casserole; sprinkle buttered bread crumbs around edge.
8. Bake in moderate oven (350°) 50 to 60 minutes, or until sauce bubbles around edges and crumbs are golden-brown.
Chef
