Yield: 6 - 8 servings

Old Fashioned No Canned Soup Chicken Rice Casserole

Old Fashioned No Canned Soup Chicken Rice Casserole

Ingredients

  • 1 whole stewing chicken (innards removed), stewed and torn into large bite-sized pieces, (*can sub 3 - 4 boneless skinless chicken breasts)
  • 1 bay leaf
  • 1 stick (8 Tbl.) Minerva Dairy Amish Butter
  • 1 rib celery, thinly sliced
  • 1 small onion, chopped
  • 8 oz. fresh sliced mushrooms (can sub 4 oz. jar, drained well)
  • 1/3 cup flour
  • 1 1/2 tsp. salt
  • 1/4 tsp. regular or coarse ground black pepper
  • 1/8 tsp. garlic powder

reduced to 1 cup

  • 1 1/2 cups whole milk, 2% ok to sub

Instructions

  • In pot, add chicken, cover with cold water plus at least 2 inches more, add bay leaf, and bring to a boil over medium-high heat. Turn down to a simmer, and simmer chicken, uncovered, until done and fall apart tender. (About 1 1/2 hours or more.) When done, remove chicken to a bowl and cover so it doesn't dry out. Remove bay leaf from pot, and add 1 1/2 - 2 cups stock to small saucepan. Bring reserved broth to a full boil and boil until reduced to 1 cup. (Freeze any leftover stock or discard.)
  • In large, deep frying pan, melt butter over medium heat, add celery and onion, sauté until tender. Add mushrooms and sauté just one minute longer, stirring.
  • Stir in flour well, and cook until bubbly. Cook and stir for 2 minutes to cook out the raw flour taste. Slowly stir in reserved cup of chicken stock and milk until blended and not lumpy. Stir in salt, pepper and garlic powder. Heat until boiling stirring constantly. Boil and stir for 1 minute. Remove from heat.
  • Stir in torn up chicken and cooked rice. Pour into sprayed 2-quart baking dish.
  • Bake, covered, in 350º preheated oven for about 35 minutes until bubbly.
  • Garnish with finely chopped fresh parsley if desired, and serve!
  • Nice served with a garden salad, or a side vegetable such as buttered peas, broccoli, carrots, or asparagus, and warm rolls or bread & butter.
  • To Make Rice: Into medium saucepan, add 1 1/2 cups water, 1 Tbl. butter, and 1/4 tsp. salt. Bring to a boil, add 3/4 cup rice, stir, cover, bring back to a boil. Reduce heat to a simmer, and simmer for 15 minutes. (Do not lift lid.) Remove from heat, let rest, still covered, for 5 minutes. Fluff with fork and add as much as you like to chicken mixture. Add 1 1/2 cups rice for extra an creamy casserole, or 2 cups for very thick. Leftover rice freezes well and can be used for asian-style fried rice, soups, stews, or other casseroles or side dishes.

    • Notes

    *If subbing boneless skinless chicken breasts, stew one hour. (Yes, one hour.)