Best Mrs Walkers Chicken And Rice Casserole From The 1960s Recipes

Mrs. Walker's Chicken and Rice Casserole from the 1960s image

Provided by carrie sheridan

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 13

3 -4 lbs frying chickens
1/3 cup flour, mixed with
salt and pepper
1/4 cup butter
1 (10 3/4 ounce) can cream of chicken soup
2 1/2 tablespoons minced onions
1 tablespoon chopped parsley (dried is fine)
1 teaspoon salt
1/8-1/4 teaspoon dried thyme
1/2 teaspoon paprika
1/2 teaspoon dried celery flakes (can be omitted)
2 cups water
1 cup Uncle Ben's converted brand rice

Steps:

Roll chicken in seasoned flour and saute in butter until golden brown.
Mix soup, minced onion and seasonings in a saucepan.
Gradually stir in 2 cups water.
Bring to a boil, stirring constantly.
Add 1 cup Uncle Ben's converted rice [it's better not to substitute this].
Pour into 2-quart casserole dish. Top with sauteed chicken. Cover and bake.
Check in 30 minutes and if rice is too dry, add more water.
Bake another 30 minutes. Let rest 5-15 minutes.
You can substitute vegetable flakes or celery seed for the celery flakes - but your family will love this so much, it'll be WORTH keeping celery flakes on hand.
Also, you can use skinned chicken breasts and just fry those up - to speed up preparation.

Nutrition Facts : Calories 690.6, Fat 45.1, SaturatedFat 15.5, Cholesterol 195.2, Sodium 938, Carbohydrate 22.6, Fiber 0.6, Sugar 0.5, Protein 45.7

Retro Chicken and Rice Casserole image

Provided by Betty Crocker Kitchens

Categories Entree

Time 45m

Yield 8

Number Of Ingredients 11

2 tablespoons butter
1 medium onion, chopped (1/2 cup)
1 package (8.8 oz) microwavable rice
3 cups chopped cooked chicken
1 1/2 cups frozen baby sweet peas (from 12-oz bag)
1 1/2 cups shredded sharp Cheddar cheese (6 oz)
1 cup mayonnaise
1 can (10 3/4 oz) condensed cream of chicken soup
1 can (8 oz) sliced water chestnuts, drained
1 jar (4 oz) sliced pimientos, drained
3 cups coarsely crushed rippled potato chips

Steps:

Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
In 8-inch skillet, melt butter over medium heat. Cook onion in butter 5 minutes, stirring frequently, until tender.
Meanwhile, cook rice in microwave as directed on package.
In large bowl, gently toss onion, rice, chicken, peas, cheese, mayonnaise, soup, water chestnuts and pimientos. Spoon mixture into baking dish. Top with potato chips.
Bake uncovered 20 to 25 minutes or until bubbly.

Nutrition Facts : Calories 610, Carbohydrate 30 g, Fat 6, Fiber 4 1/2 g, Protein 26 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 810 mg