Rating: 5 1 vote cast)
Total Time:
0 min. Serving Size:
4
1
2
4
8
16
- Change
Nutritional Facts Servings Per Recipe: 4 Amount Per Serving Calories 424 % Daily Value** Total Fat 18g
28%
Cholesterol 81mg
27%
Sodium 1300mg
54%
Total Carbohydrate 42g
14%
Protein 22g
Potassium 20% Vitamin E 2%
** Percentage Daily Values are based on a
2000 calorie diet.
Miss Allie's Chicken and Rice Casserole
Date Added: June 11, 2009
Ingredients:
Match Percentage [? ] Using a virtual pantry we are able to tell you the number of ingredients you already have for each recipe.
You have 0 ingredients6 in the recipe. View My Pantry In order to save your pantry for the next time you visit, either
Login or
Register .
Recipe Tools
Directions:
1. Preheat oven to 350 F.2. Place half of the chicken in a Dutch oven (or heavy casserole with tight-fitting lid) and season with salt and pepper.3. Cover with the onions, mushrooms and half of the butter.4. Cover with remaining chicken, season, and dot with butter.5. Cover and bake for about 45 minutes. Remove chicken pieces; add rice and stir into cooking fat.6. Add the boiling stock. Place chicken over mixture.7. Recover and bake for about 1 hour, or until rice and chicken are tender and almost all liquid has been absorbed.
Comments on Miss Allie's Chicken and Rice Casserole Recipe:
Adding Comment...
Comment submitted for approval, it will be posted shortly.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Butter, Gluten, Mushroom, MSG, Poultry, Rice, Onion allergies.
Meal Type: 
Total Time: 
Cook Method:
Print this Recipe