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Rating: 5/5 (1 vote cast)

Meal Type: Dinner
Total Time:
Cook Method: Oven
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 424
% Daily Value**
Total Fat 18g
Saturated Fat 9g
Unsaturated Fat 2g
Cholesterol 81mg
Sodium 1300mg
Total Carbohydrate 42g
Dietary Fiber 2g
Sugars 1g
Protein 22g
Vitamin A  7%Vitamin C  0%
Calcium  2%Iron  18%
Potassium  20%Vitamin E  2%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Miss Allie's Chicken and Rice Casserole

Recipe Tags: Poultry Recipes

Date Added: June 11, 2009


4 Tablespoons Butter cut in small pieces
1 Chicken Breast 3-4 lb*
1 Onion mild
1 Can Mushroom drained (4 oz)
3 Cups Chicken Stock boiling
1 Cup Rice long-grained
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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.

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Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Butter, Gluten, Mushroom, MSG, Poultry, Rice, Onion allergies.
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