1963 Pillsbury Cookbook: Chicken-Rice Casserole

 

Head chef Benjamin chose to cook the Chicken-Rice Casserole for his night to cook.  Chickens are precious here, about US $12 for a whole chicken, so Benjamin used only half the meat called for in the recipe.  Our family found that it was still delicious!

 

Chicken-Rice Casserole

8 servings

 

1/2 cup canned mushroom pieces and stems

1 chicken bouillon cube

1/2 cup chopped onion

1/2 cup butter

2 tablespoons flour

1 1/2 cups light cream

3 cups cooked rice

3 cups diced cooked chicken

1/4 cup chopped pimiento

2 tablespoons minced parsley

3/4 teaspoon salt

1/4 teaspoon pepper

1/4 cup buttered bread crumbs or crushed potato chips



Preheat oven to 350 degrees.  Drain mushrooms; reserve liquid.  Combine mushrooms liquid and enough hot water to measure 1 cup; add bouillon cube.  Sauté onion and mushrooms in butter in skillet until tender.  Stir in flour.

 

 

Gradually add bouillon and cream.  Cook over medium heat until mixture thickens.  Add rice, chicken, pimiento, parsley, salt and pepper  Turn into 2-quart casserole.  Top with crumbs.  Bake at 350 degrees for 25-30 minutes, until lightly browned.